1346 
THE K U RAL NEW-YORKEK 
November 14, 
Woman and the Home 
From Day to Day 
ALL-SAINTS. 
One feast, of holy days the crest, 
I, though no Churchman, love to keep, 
All-Saints,—the unknown good that rest 
In God’s still memory folded deep; 
The bravely dumb that did their deed, 
And scorned to blot it with a name, 
Men of the plain heroic breed, 
That loved Heaven’s silence more than 
fame. 
Such lived not in the past alone, 
But thread today the unheeding street, 
And stairs to Sin and Famine known 
Sing with the welcome of their feet; 
The den they enter grows a shrine, 
The grimy sash an oriel burns. 
Their cup of water warms like wine, 
Their speech is filled from heavenly 
urns. 
About their brows to me appears 
An aureole traced in tenderest light, 
The rainbow-gleam of smiles through 
tears 
In dying eyes, by them made bright, 
Of souls that shivered on the edge 
Of that chill ford repassed no more, 
And in their mercy felt the pledge 
And sweetness of the farther shore. 
—James Russell Lowell. 
* 
T HE following is Martha Washington’s 
historic recipe for fish chowder: Cut 
five or six slices of salt pork thin and try 
them out in the bottom of the chowder 
pot, then put in a layer of thinly sliced 
codfish, a layer of sliced onions, one of 
potatoes sliced thickly, three pilot crack¬ 
ers and repeat until there are three lay¬ 
ers of each ingredient, and then add pep¬ 
per, salt and a lump of butter. Lay 
around the edge a few more of the pilot 
crackers, put in water almost sufficient 
to cover the mixture and let stew for a 
half hour closely covered, then add a 
cupful of sweet cream and serve. 
* 
A CORRESPONDENT who gives ex¬ 
perience in educating young children 
at home says: 
Does it not suggest a field of work for 
our farm girls, high school graduates, who 
want to stay at home if they can make 
money there? 
The visiting governess is familiar 
abroad, and in many cities here. Where 
she is employed in more than one family, 
visiting them at stated hours, and for a 
certain period of time, her charges are 
usually made by the hour. Surely it 
would be entirely practical for a girl 
with proper training to take up such 
work in a locality where the little ones 
are debarred from school by considera¬ 
tions of health, weather or distance. 
* 
T HOSE who love animals, and who 
are saddened by the thought of the 
many American horses now going abroad 
to take their part in the carnage of Eu¬ 
ropean battlefields will be glad to know 
that the Purple Cross Society has been 
formed in England. Its object is to care 
for wounded horses, and to destroy those 
in hopeless suffering. Another humane 
work undertaken in Great Britain is the 
care of soldiers’ dogs, so that pet animals 
may not be left homeless and unpro¬ 
tected. Any soldier on active service 
may send his pet dog to the National 
Dog Defense League, which will care for 
these animals during war, and provide 
future homes for them when their mas¬ 
ters do not return. 
* 
W E are asked every season for some 
method of keeping cider sweet. 
Various methods have been given us; 
some say that if the barrel is sterilized 
with sulphur before using and a handful 
of mustard seed put in the cider, it will 
keep well. Of this we have no knowl¬ 
edge, and the method we should select 
would be to sterilize the cider like un¬ 
fermented grape juice, and then seal in 
bottles or earthenware demijohns. The 
Yearbook of the Department of Agri¬ 
culture for 1006 gives instruction for the 
preparation of unfermented apple juice. 
The first step in the process is the clari¬ 
fying of the juice. Instead of straining, 
running through the separator is recom¬ 
mended; this removes all sediment. The 
best results are obtained from a hand 
separator with a capacity for milk of 
450 pounds per hour. After running 
from 25 to 40 gallons of cider, it is ne¬ 
cessary to clean sediment from the bowl. 
The cider is then put in bottles, leaving 
some air space for expansion, corked 
(the cork well driven and tied down) 
and then entirely submerged in water in 
a tank heated by steam. In household 
use they would be put in a kettle on the 
stove. After heating water to 158 deg., 
25 to 30 minutes are required to bring 
contents of the bottles to this tempera¬ 
ture, and as they are held at 158 deg. 
for half an hour, about one hour is need¬ 
ed for the work. In some cases the 
government investigator only used a tem¬ 
perature of 149 deg., and found results 
satisfactory. On removing the bottles 
from their bath, the cork was coated 
with paraffin before storing away. It 
must be observed that the cider is not 
boiled, nor is the water in which the 
bottles stand; tightly-corked bottles 
would be dangerous if contents were al¬ 
lowed to boil, and the aim is to sterilize 
without cooking. Bottles were the hand¬ 
iest receptacles, it being difficult to ster¬ 
ilize in larger vessels. Barrels or kegs 
are not tight enough to keep the ster¬ 
ilized juice. 
The Rural Patterns. 
In ordering, always give number and 
size of each pattern desired. Price of 
each pattern 10 cents. 
Circular skirt 8441A is one of the new¬ 
est models. For the medium size, the 
8457 A One-Piece Gown, 34 to 40 bust. 
skirt will require four yards of material 
27, 3% yards 36, 2)/> yards 44 inches 
wide. The width at the lower edge is 
three yards and four inches. The pat¬ 
tern of the skirt S441A is cut in sizes 
from 24 to 34 inches waist measure. 
The costume shown in No. 8457A is a 
stylish moyen-age model, which may be 
made as a tunic or full length for a 
complete gown. The bound edges make 
a feature of the season, also the high 
collar that is open at the front. For the me¬ 
dium size, the redingote shown in the large 
view will require 5*4 yards of material 
27, 4 y 2 yards 36 or 44, 3% yards 54 
inches wide, with iy 2 yards 27, % yard 
36, 44 or 54 inches wide for the sleeves 
and collar; the entire gown seven yards 
27, 5% yards 36 or 44, 4% yards 54 
inches wide, with two yards 10 inches 
wide for the sash. Pattern S457A is cut 
in sizes from 34 to 40 inches bust meas¬ 
ure. 
Apple Syrup—A New Product. 
T HE Department of Agriculture an¬ 
nounces that its chemists have per¬ 
fected a formula for making a desirable 
table syrup from apples. They have ap¬ 
plied for a public service patent covering 
the process, which will prevent any mo¬ 
nopoly. and enable any cider mill to use 
it. The new syrup, one gallon of which 
is made from seven gallons of ordinary 
cider, is a clear ruby or amber colored 
syrup of about the consistency of cane 
syrup and maple syrup. Properly steril¬ 
ized and put in sealed tins or bottles, it 
will keep indefinitely, and when opened 
will keep under household conditions as 
well as other syrups. It has a distinct 
fruity aroma and special flavor of its own 
which is described as being practically 
the same as the taste of the syrupy sub¬ 
stance which exudes from a baked apple. 
It can be used like maple or other syrups 
for griddle cakes, cereals, household 
cookery, and as flavoring in desserts. The 
Government cooking experts are at pres¬ 
ent experimenting with it in cookery, and 
expect shortly to issue recipes for use of 
the new syrup in old ways, and for tak¬ 
ing advantage of its special flavor in 
novel dishes. 
The success of the experiments has 
greatly interested some of the apple grow¬ 
ers, and during the Fall a large cider mill 
in the Hood River Valley, Oregon, will 
in co-operation with the Government 
chemists, endeavor to produce 1,000 gal¬ 
lons on a commercial scale, and give the 
new product a thorough market test by 
making it accessible through retailers in 
a limited field. The iuterest of apple 
growers in the product arises from the 
fact that the new apple cider syrup prom¬ 
ises to give them a commercial outlet for 
vast quantities of windfall and other ap¬ 
ples for which they hitherto could find no 
market, either in perishable raw cider or 
in vinegar. 
The process for making the syrup calls 
for the addition to a cider mill of a filter 
press and open kettles or some other con¬ 
centrating apparatus. The process is de¬ 
scribed as follows: The raw cider is 
treated with pure milk of lime until near¬ 
ly, but not quite, all of the natural malic 
acids are neutralized. The cider is then 
heated to boiling and filtered through a 
filter press, an essential feature of the 
process. The resultant liquid is then 
evaporated either in continuous evapor¬ 
ators or open kettles, just as ordinary 
cane or sorghum syrup is treated. It 
then is cooled and allowed to stand for a 
short time, which causes the lime and 
acids to form small crystals of calcium 
malate. The syrup is then re-filtered 
through the filter press, which removes 
the crystals of calcium malate and leaves 
a syrup with practically the same basic 
composition as ordinary cane syrup. Its 
flavor, however, and appearance are dis¬ 
tinctive. Calcium malate, the by-product, 
is a substance used in medicine and at 
present selling for $2 per pound. It is be¬ 
lieved that if calcium malate can be pro¬ 
duced in this way cheaply and in large 
quantities, it can be made commercially 
useful in new ways, possibly in the man¬ 
ufacture of baking powder. 
A man's first care should be to avoid 
the reproaches of his own heart: his 
next, to escape the censures of the 
world; if the last interfere with the 
former, it ought to be entirely neglected; 
but otherwise, there can not be a greater 
satisfaction to an honest mind, than to 
see those approbations which it gives it¬ 
self seconded by the applauses of the 
public; a man is more sure of his con¬ 
duct when the verdict which he passes 
upon his own behavior is thus warranted 
and confirmed by the opinion of all that 
know him.—Addison. 
When you write advertisers mention The 
Rural New-Yorker and you’ll get a quick 
reply and a "square deal.” See guarantee 
editorial page. 
y Two PRICES 
Stoves CDEC 
& Ranges! IIkk 
To try in your own homo for 80 days. 
Show your Irionds. Freight paid by 
us. Send it bock at our expeuse if you 
do not want to keep it. You can buy 
the best at Actual Factory Prices. Our 
new improvement* absolutely surpass 
anything ever produced. Save enough 
on a single stove to buy your winter's 
fuel. All HOOSIER 
STOVES Guaranteed 
for Ycar* Send pontal 
today for large FREE 
C'ataloflruo, showing largo 
assortment to select from. 
A’o Obligation*. 
HOOSIER STOVE CO. 
274StateSt., Marion, Ind. 
MAPLE SYRUP MAKERS! 
With The GRIMM Evaporator 
you will make bet¬ 
ter syrup with less 
fuel and labor than 
with any other sys¬ 
tem. Will last life 
time. Made in 23 
different sizes. 
Write for catalogue and state nnmber of trees you tap. 
Grimm Manufacturing Co., 
619-621 Champlain Ave., Cleveland, Ohio 
ASK your dealer for the 
glove that is inarm with¬ 
out being bulky, and fits 
without being tight, and he’ll 
‘Hansen’s.” 
what you need 
for all-round service. 
Flexible so you can 
work freely, good looking 
and strong enough to last. 
Hansens 
Gloves 
Below is the ideal glove for driv¬ 
ing, motoring, etc. Dan Patch— 
Horsehide, lined or unlined, stylish, 
serviceable, and feels good from the 
Write 
for Free Book 
Shows many of 500 
styles Hansen’sGloves and 
Mittens. Your dealer has them. 
If not, write us. 
O.C. Hansen 
136 G. Detroi 
Do your chores quicker, easier and 
better. Use the American Dark 
Chaser. Gives a light of 400 
candle power. Burns twelve to 
fifteen hours on one quart of 
gasoline. Substantially made 
to stand all the hard knocks. 
Wind and storm proof. 
Ask your dealer about the American 
Dark Chaser or write for large illus¬ 
trated circular. 
American Gas Machine Co., 
495 Clark St., Albert Lea, Mint** 
