86 
Woman and the Home 
From Day to Day. 
ASLEEP. 
He knelt beside her pillow, in the dead 
watch of the night, 
And he heard her gentle breathing, but her 
face was still and white. 
And on her poor, wan cheek a tear told 
how the heart can weep. 
And he said, “My love was weary—God 
bless her! She’s asleep.” 
lie knelt beside her gravestone in the shud¬ 
dering Autumn night. 
And he heard the dry grass rustle, and his 
face was thin and white. 
And through his heart the tremor ran of 
grief that cannot weep. 
And he said, “My love was weary—God 
bless her! She’s asleep.” 
—William Winter. 
* 
On page 992, issue of November 13 
last, we printed some beautiful little 
verses which were found in a news¬ 
paper, without title or author’s name. 
We put the heading “Life, Love and 
Death” over it, and signed it “Credit 
Lost,” as is our custom when the au¬ 
thor’s name is unknown. A friend at 
Hampton Institute writes us that the 
author was Paul Lawrence Dunbar, the 
poem appearing in his “Lyrics of the 
Hearth Side” under the name of “The 
Sum.” We have no doubt that the 
beauty of these lines has appealed to 
others, as to us. 
* 
Raised buns made as follows are very 
light, but do not need any eggs. Mix 
three cups of scalded and cooled milk, 
one cup of sugar and one cup of home¬ 
made yeast, or one yeast cake dissolved 
in three-quarters cup of lukewarm wa¬ 
ter. Mix with flour to make a drop 
batter as for griddle cakes. Cover and 
let rise until light, add one cup of butter 
creamed with one cup of sugar, one-half 
small nutmeg grated or a level teaspoon 
of cinnamon and flour enough to knead. 
Cover and let stand over night. Roll 
out and cut into round buns, set closely 
together in a pan and press a seedless 
raisin into the top of each. Let rise light 
and bake. Draw the pan out and brush 
each bun over with sugar dissolved in 
water. Set back half a minute, then take 
from the pans. 
* 
A fraud order was issued by the Post 
Office Department December 23, denying 
the use of the mails to L. Silverstone, 
257 Stone avenue, Brooklyn. According 
to reports of inspectors Silverstone ad¬ 
vertised in various western newspapers, 
under the name of “Mrs. L. Silverstone,” 
offering to sell a set of Russian lynx 
furs worth $80 for $12. The inspectors 
say that Silverstone led people to be¬ 
lieve that there was only a single set of 
furs in his possession, the advertisement 
being so worded as to convey that im¬ 
pression. To remitters of $12 Silver¬ 
stone would send a set of Russian hare 
furs, which the inspectors say were 
worth less than that sum, and they re¬ 
ported that he was using the mails to 
defraud. Russian hare is sold very ex¬ 
tensively dyed to imitate lynx, and is a 
favorite among cheap furs, being de¬ 
cidedly showy when made into a large 
shawl collar and rug muff, but of 
course, it could never be confounded with 
real lynx. Of course anyone with 
knowledge of furs would know that a 
person possessing fine lynx skins would 
have no need to advertise them at a 
very low price, while those without 
such knowledge would do well to re¬ 
member that offers of something for 
nothing usually spell fraud. 
THE RURAL 
other causes. Man}- of the men work 
singly, piercing the mud and water of 
the swamp with a species of spear with 
a spoon-like catcher at the end; when 
they strike a lump of gum they bring 
it to the surface with as much skill as 
an angler landing a trout. Others work 
in gangs, trenching and cutting away 
the surface of the swamp. Sometimes 
a contract is made with a land-owner 
for a term of years, during which time 
a substantial rental is paid for the privi¬ 
lege of digging over a swamp, the dig¬ 
gers draining the swamp, and leaving it 
in tillable condition. Kauri gum varies 
from clear yellow to brown, and the 
lumps vary from masses a foot through 
to small lumps, and it now costs around 
$330 a ton. The Maori used to use the 
soot from it in his tattooing. Hemp is 
following kauri gum on the drained 
swamps, and after a while this pictur¬ 
esque industry will be extinct. But how- 
strange to think of resin hidden for cen¬ 
turies from all eyes but the wandering 
Maori, coming here at last to glitter on 
the sides of a modern automobile! 
NEW-YORKER 
SO 
Conserves; Loaf Chocolate Cake. 
Can anyone give the recipe for conserves, 
also chocolate cake, putting the chocolate 
in the cake? w. a. f. 
The first question is rather indefinite, 
as the inquirer does not say what con¬ 
serve is desired. We give some recipes 
below: 
Currant Conserve.—Five pounds cur¬ 
rants; four pounds sugar; one pound 
seeded raisins; four oranges. Grate rind 
and squeeze out juice of oranges. Boil 
all together half hour. Put in jelly 
glasses. 
Cherry Conserve.—Five quarts cher¬ 
ries (sour), one pound raisins (seeded 
and cut); two oranges (pulp cut in 
pieces, also yellow of skin) ; one pound 
English walnuts (chopped) ; 2 l / 2 pounds 
sugar. Cook until thick and put in jelly 
tumblers. Cherries must be boiled about 
20 minutes before putting in sugar, etc. 
Cherry Conserve No. 2.—Three pounds, 
sour cherries; two pounds raisins; four 
pounds granulated sugar; four large 
oranges. Seed and steam the raisins for 
half an hour. Grate some of the orange 
peel in the cherries. Do not use the or¬ 
ange skin. Cut the pulp into small pieces. 
Mix all the ingredients together, boil for 
20 minutes, put in glasses. 
Plum Conserve.—Five pounds plums, 
peeled and pitted; five pounds sugar; 
cook plums 20 minutes before adding 
sugar. Put in sugar and boil a little, 
then add two pounds seeded raisins (cut 
into small pieces), grated rind of four 
oranges and the pulp chipped (easier to 
cut with scissors). Cook to a thick con¬ 
serve (15. to 20 minutes), and put in 
jelly glasses. Cherries (sour) are good 
used instead of plums; pit them. Cur¬ 
rants may also be used instead of plums. 
Loaf Chocolate Cake.—Two eggs, one- 
half cup butter, one-half cup cocoa, one 
cup milk, one cup sugar, two teaspoon- 
fuls baking powder; two teaspoonfuls 
vanilla, a good cup and one-half of flour. 
If it is not the proper consistency, then 
add a little more flour. 
Virginia Ham. 
One of the strange industries of New 
Zealand is the digging of kauri gum or 
fossil resin. The kauri (Dammara) is a 
magnificent tree of the pine family. It 
exudes this gum, which is found in the 
axils of the branches of living speci¬ 
mens, but most of it is dug out of peat 
swamps. It is a valuable constituent of 
fine varnishes, much being used on au¬ 
tomobiles. About 4,000 men are engaged 
in digging it out of the New Zealand 
swamps, where many of the trees have 
been engulfed by volcanic action and 
I would like to have the recipe for cur¬ 
ing Smitlifield hams. Can you or some of 
the readers supply me with it? I believe 
it is a Virginia recipe. sirs. j. e. w. 
The following is a Virginia recipe, 
but we do not know whether it is the 
Smithfield ham desired. For curing four 
hams, averaging 12 pounds each, have 
ready one and a half gallons of the best 
salt, one pound of good brown sugar, 
one-eighth pound of powdered saltpeter, 
one ounce of black pepper and one-half 
ounce of cayenne. Cut the joints into 
proper shapes, without unnecessary bone 
and fat, and lay them on a board on 
table. First rub the skin well with salt 
and lay each joint aside, then begin over 
again, and into the fleshy side of each 
ham rub two teaspoonfuls of saltpeter 
and a tablespoonful of brown sugar 
mixed together. Rub the pepper, par¬ 
ticularly, about the hock and under the 
bone and give to the whole ham a good 
application of salt. Now pack the hams, 
one upon another, the skin side down¬ 
ward, with a layer of salt between, into 
a tub or box, the bottom of which has 
also been covered with salt. The pi*ocess 
of salting will be complete in five weeks. 
At the end of that time have ready about 
a peck of hickory ashes; clean the hams 
with a brush or dry cloth and rub them 
with the ashes. To smoke the hams the 
joints should be hung from joists be¬ 
neath the ceiling and a slow, smothered 
fire kept up for five or six weeks, so as 
to smoke thoroughly, but not overheat 
the hams. Or, as an excellent substitute 
for this process, paint the hams with a 
coating of pyroligneous acid, let them 
dry and repeat the operation. Wrap each 
ham in paper and encase it in a canvas 
or strong cotton bag. 
From Bakery to Farm 
Soda crackers are a long time 
on the road to the country store, 
and from there to the country 
home* But 
Uneeda 
Biscuit 
—no matter how far they jour¬ 
ney, never become travel worn. 
As you open their moisture proof 
protecting package you always 
find them not only store fresh, 
but bakery fresh—clean, crisp 
and whole. 
A package costs 5c. 
(Never Sold in Bulk) 
NATIONAL BISCUIT COMPANY 
Aj leather top, 
RUBBER SHOE 
For Farmers, Lumbermen and Sportsmen. 
Ask for Goia 
Cross, Manitoba. 
Yon can’t find a better 
protection from enow and 
wet than the Manitoba 
Boft leather top rubber 
shoe. After a trial you 
trill never be satisfied to 
wear heavy felt boots. 
They are neat, close fit¬ 
ting and light in weight. 
Made in ail heights from 
8 to 16 inches. Will out¬ 
wear any high rubber 
shoe or pac that you ever 
Baw. The Top is of a soit, 
pliable, durable and pract¬ 
ically waterproof leather 
known as Special Chrome. 
Beware of cheap 
imitations made of 
split leather. Such 
s )i o e s will wet 
through quickly. 
The tops are fitted 
with Copper Klon¬ 
dike Eyelets and Rawhide Laces. 
The Over is made of the purest Rubber. There 
are two distinct vamps of heavy duck with layers of 
rubber between, fastened together under great 
pressure. 
The Sole is made to stand the hardest wear. The 
Manitoba is an honest made Shoe that will give hon¬ 
est wear, because the right kind of material and 
workmanship is put into it. _____ 
When you want any high 
grade, satisfactory rubber 
boot or shoe ask for the Gold 
Cross Brand, made by a com¬ 
pany that is “not in a trust.” 
The Beacon Falls Rubber Shoe Co. 
New York Chicago Boston 
Trad* Mark 
Look for th* 
Cold Croaa 
PREPAID FROM FACTORY 
For 50 years the best stoves made. We guaran¬ 
tee in writing to take any stove back and refuud 
all your money after a year’s use if you are not 
satisfied. Sold at wholesale prices 
(same as your deal¬ 
er buys), freight 
prepaid. 
Gold Coin 
Stoves and Ranges 
are polished, ready 
to set up, safe de¬ 
livery insured. 
Send for Free 
Illustrated 
Stove Book 
It will save 
you money. 
Odd Coin 8tove (Jo. 
3 Oak 8t„ Troy, N.Y. 
Makes and burns its own gas and 
produces a pure white, steady, 
safe, 100 candle power light. -No 
wick, smoke, dirt, grease or odor. 
THE BEST'LIGHT 
Lighted instantly. Over 200 styles. 
Agents wanted. Write for catalog 
THE BEST EIGHT CO. 1 
401 E. 5th St., Canton, O* 
MARKET GARDENERS’ PAPER 
Weekly Market Grower’s Journal—an up-to-date paper 
especially for your business. $1.00 year, 52 issues. For 
10 cents and names of three market gardeners we will 
send it ten weeks. A live paper for live people. 
Market Growers' Journal, 521 Walker Bldg,, Louisville, Ky. 
DO YOU WANT A PERFECT WASHER? 
THEN GET A SYRACUSE “EASY.” 
It is as easy to operate as a small pitcher pump. The movement is 
much the same. No bending of back. You press easily down on lever. A 
coiled spring almost brings i t back up alone. It is easy on the hands because 
they are dry. The work is so easy one can almost rest while doing it. 
The Syracuse “EASY” 
will not wear out clothes, as the washboard and all rubbing 
machines do. WHY ? Because air does the work—forces the 
suds through the doth and air and suds arc harmless. You 
can attach your wringer and not take it off until all through washing, 
rinsing and bluing. No other tub is needed. It is as much ahead of 
the old rubbing board as the mower is ahead of the scythe. 
It is made of steel, galvanized, and will not rust or leak. Is on 
rollers and weighs only 28 lbs. Easy to carry when empty and to 
wheel when loaded. Easy to become attached to, so you can’t keep 
house without it. 
30 DAYS’ TRIAL will prove it. We prepay freight. 
-- - - ~- We couldn’t make this offer if we 
hadn’t a good thing. We know we have. We want you to find it 
out. We are right back of all of this and will show you how to 
reduce your washing problem to its simplest form. 
Write for Free Book of Modern Laundry Formidas and 
learn how washing and bleaching are done at the same ttme. 
DODGE & ZUILL, -:- 224-D Dillaye Bldg., Syracuse, N. Y. 
