1914. 
THE RURAL N EW-YORKEK 
1103 
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If That Pantry of Mandy’s If 
(Continued from pape 1135) 
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Mandy flopped off so sudden, but it’s that 
everlasting carpet; funny thing how a 
woman, once she gets carpet on the brain, 
can’t seem to think of nothing else until 
it’s home and tacked down.” 
As Mandy changed her dress her mind 
was one wild jumble. 
“Tacks!” she cried. “I don’t know 
where they are, and I don’t want to 
know.” 
It was some time before she came down, 
but they were at the barn doing chores 
so she set about getting supper. Her 
mind was as busy as her hands, and once 
she almost smiled. One thing was cer¬ 
tain ; she wasn’t going to give up a dream 
of years without a struggle. 
“How do you like yer pantry, Mandy?” 
asked Ephraim later, as he sat down to 
a steaming supper. “I sort of finished it 
for you today.” 
“I see you did,” said Mandy calmly 
and Ephraim never noticed. 
The next day Ephraim had to take a 
load of hay to Chateaugay, and it would 
be mid-afternoon before they were back. 
Lant was going with his father. Mandy 
hurried the younger boy off to school, 
waited impatiently until the load of hay 
went down the road, then she fairly flew 
at the pantry. 
In the depths of her soul she longed 
for an ax, but she knew she would do 
more effective work with the despised 
hammer. She began by carrying back to 
the old house all the old truck that had 
been piled on the shelves. The top shelf 
was the worst of course; it was hard to 
reach and Ephraim had put the knives of 
his mowing machine up there so that they 
would not rust. Every little while she 
would stop and pull a paper clipping out 
from the pile of tools and lay it care¬ 
fully aside. She longed to lift the lid 
of the stove and tuck them all in but she 
knew she might as well burn the insur¬ 
ance papers. In every case they were 
farm paper clippings. When the last 
harness buckle was out she began on the 
shelves and long before the last nail was 
pulled, Mandy was almost too tired to 
stand. It was after two o’clock when the 
job was done. Her pretty new paper was 
ruined and the wall was jabbed full of 
holes, but there was a look of grim satis¬ 
faction on Mandy’s face as she cleared 
things up. 
At half past three she saw them com¬ 
ing down the road, and as they came up 
the driveway she saw Billy’s check rein 
swinging again, and an amused smile 
lighted up her tired face. 
“Guess Ephraim’s tacks didn’t hold,” 
she mused. 
Leaving Lant to unharness the team, 
Ephraim yanked off Billy’s bridle and 
started for the house. Mandy saw him 
coming and knew just what he would 
say when he came in. She also knew 
just what her answer would be. Taking 
up the last magazine she was apparently 
deep in it when Ephraim suddenly opened 
the door. 
“Gimme the hammer and a couple of 
rivets, Mandy, and I’ll fix this check rein 
so’s it ’ll stay this time.” 
“You’ll find them out in the old pantry 
—in the old house. Ephraim—that’s where 
they belong and where they stay here¬ 
after.” 
Ephraim stared at her a moment and 
then marched to the new pantry door and 
looked in. His shelves were gone and all 
the truck which he had so carefully laid 
away had disappeared. 
“Why Mandy—where’s the pantry?” 
“It’s right there where I want it. It 
belongs to me, or ought to. I’ve struck 
for my own pantry—to have it just as 
I want it. That’s my right the same as 
you have the barn to suit you. If you 
bring that stuff in here again I’ll just 
take it right out again!” 
Mandy wasn’t angry, it was just cold, 
justified assertion of a household right, 
and as Ephraim looked at her he saw 
Mandy at last meant business. Ephraim 
was at heart a just man and he knew 
Mandy. Ho stood holding the bridle in 
his hand. 
“Why, Mandy, I didn’t know you was 
so set on havin’ things your own way! 
That ain’t no way to have a pantry fixed 
up, but if it suits you—well let it go for 
now. 1 ’ 
Producing Goat’s Milk. 
A USEFUL farm lady is shown in the 
picture. This is the milch goat, 
Jennie, belonging to Mrs. C. B. Dreyer. 
This goat is four years old and gave three 
quarts of milk a day when fresh. This 
milk analyzed 5.8% fat, and 9.6% solids 
not fat, and total solids 15.46. Jennie 
gave two quarts a day, four months after 
she was fresh. She is not a purebred 
goat, but what we would call among cows 
a grade, probably a mixture of several 
of the definite pure breeds, but she is a 
good one and above the average as a 
milch goat. It is evident that great in¬ 
terest is being taken in goat breeding. 
Several of our women readers have start¬ 
ed good flocks and are doing a fair busi¬ 
ness in selling the milk. It has a fair sale 
as food for invalids, and where its quali¬ 
ties are known, it commands a high price. 
In almost any city or town the better 
class of physicians would prescribe goats’ 
milk for certain diseases, if they were 
sure of obtaining a stated supply. The 
“Jennie” The Milcii Goat. 
business seems to offer a fair opportunity 
for some farm women to establish a good 
business, but it would not pay to breed 
goats except in places where a constant 
demand for the milk can be created, but 
there is unquestionably a good call for 
milch goats of fair quality. Every year 
we have 50 or more letters from our 
people who want to buy such a goat, and 
it is almost impossible to find good ani¬ 
mals for them. A business of this kind 
would seem to be especially adapted to 
farm women who have made a success of 
raising sheep or calves. 
Canning Pork and Beef. 
HILE in attendance at the Ohio 
State Fair at Columbus last week 
my husband subscribed for your paper. 
On looking over our sample copy almost 
the first article I read was H. A. E.’s 
question about canning meat. Now I 
am very proud of my success in the can¬ 
ning of both pork and beef. I can the 
strip of tender loin which is found down 
both sides of backbone as well as hams, 
shoulder and sides. Cut in slices con¬ 
venient to pack in cans, salt and pepper 
as for immediate table use. Having cans 
sterilized and tested to know that lids 
are all right I begin packing into glass 
quart cans, using a round ended stick— 
I use the top sawed from an old broom 
handle—to pack the pieces in as tightly 
as possible. I always use small bits to 
fill in the chinks. When I have eight or 
10 cans filled I put old rubbers on and 
place lids on cans so they will hold, but 
not real tight, put a board in bottom of 
washboiler, place cans on that and then 
fill with cold water until almost up to 
ring or top. Place on stove and from 
the time water begins to boil I keep at the 
boiling point one hour for pork and two 
hours for beef. The age of the beef may 
call for a half hour longer. When the 
time is up, draw boiler to back of stove, 
with a cloth remove cans from water. 
This is the only unpleasant part to me, 
for the cans are very hot. Take off tops, 
remove old rubbers, replace with new and 
tighten lids as one would for anything 
else to be kept airtght. This will keep 
until used; one year or two. The juices 
are all retained in a jelly-like form 
around the meat. 
The pork I have always prepared fov 
the table by browning in butter or lard, 
then making a milk gravy to which one 
must add the jelly-like juice. This is cer¬ 
tainly an excellent meat dish. The beef 
can be used in the same way, substituting 
water for milk, or more water may be 
added and a stew with dumplings or bis¬ 
cuit prepared. One reason this way of 
canning beef appeals to the housewife is 
that no matter how old the animal is if 
boiled sufficiently it comes out as tender 
as that of a yearling, and in fact from 
experience I believe the older the animal 
the better the jelly-like juice will be. 
be. 
So to H. A. E.’s questions I would say 
fresh pork can be canned. It i 1 better 
boiled directly in the cans, no water 
touching it, glass cans to be used. It 
will keep through warm weather in a cool 
cellar. I want to add that the juices from 
the meat will not fill the can, but that 
does not matter; the meat not covered 
will be just as good as that at the bot¬ 
tom of can. As butchering season ap¬ 
proaches I do hope this will be of bene¬ 
fit to many housewives as it has been to 
me. KATH. C. WIVEL. 
Ohio. 
Pack sausage seasoned as for the table, 
tight in tin cans, then put cans without 
lids in a bread pan in the oven, so the 
grease will not run out on the oven floor. 
Cook three to four hours, or until a 
brown skim comes on the top of the 
gravy in the can. Take out, be sure to 
wipe all the grease off the top of the can, 
put on the lids and seal. On opening, cut 
the bottom of the can out, and your sau¬ 
sage will come out in a nice roll ready 
for use. The fat around it is fine for 
frying and the jelly makes nice seasoning 
for an omelet. sirs. e. c. k. 
Take lean meat for canning, leaving a 
small portion of fat on some of the meat, 
and cut into pieces just small enough to 
go in a quart glass jar. First put one 
teaspoonful of salt and a little pepper in 
the bottom of the jar, then put in the 
meat, pressing it down until the jar is 
full. Do not add any water, lard, or 
stock, for the meat itself makes stock 
in jar while cooking. Now put on the 
covers, but do not screw tightly, then put 
the jars in a boiler with warm water 
enough to come half way up the jars. 
Let it come to a boil and boil for about 
two hours. Take out jars, screw the 
covers down tight, put back into the 
boiler and completely cover them with 
hot, or better, boiling water, and boil 
two hours longer. Take boiler from 
stove, letting jars remain in water until 
cool enough to handle. Take out and 
see that the tops are all tight. When 
cold put away in a cool cellar and the 
meat will keep indefinitely. This process 
has been used in my family for 20 years, 
and has always been found to be perfect¬ 
ly satisfactory and a great convenience 
when unexpected guests arrive. 
New York. jessie w. rust. 
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^JOTHING is more fascinating or more in vogue at this time than 
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THE RURAL NEW-YORKER, 333 W. 30th St., NEW YORK CITY 
