500 
THE RURAL NliVY-VORKER 
March 27, 
Sugar Curing Hams and Shoulders. 
T HERE are two ways of “curing” 
bams and shoulders, by the sugar- 
cilring method, and also by putting in a 
pickle or brine. Personally, we prefer 
the sugar-cured bams and shoulders. 
Trim the pieces, so as not to leave too 
much of the fat on them, rub thoroughly 
with the following mixture: 10 pounds 
good rock salt, 4 pounds brown sugar 
and two ounces of saltpetre mixed to¬ 
gether. Rub this over the pieces to be 
cured. Be careful to rub in all possible 
around the bones, and, by the way, I do 
not think it well to remove any bones 
except the lower one found in the ham. 
This bone can be removed with very little 
practice, taking out practically no meat 
and making the ham easier to care for 
and much nicer to slice. If the meat is 
to be kept some time do not skin hams 
or shoulders. 
In five days rub the meat again, then 
let stand until all salt is absorbed, when 
it may be smoked or hung up and al¬ 
lowed to hang for several weeks before 
smoking. For the pickling method use 
ten pounds salt, two pounds brown sugar 
and two ounces of saltpetre and from 
four to four and one-half gallons of 
water. First rub the pieces lightly with 
common salt, pack in a tub or water¬ 
tight vessel. Take the salt, sugar, salt¬ 
petre and water together, and boil 10 
minutes, removing all scum; let it cool 
and pour over the meat. After the meat 
has been in brine five or six weeks, take 
tmt. drain and wipe as dry as possible, 
then smoke. 
For those having no smokehouse an 
old hogshead will answer the purpose. 
Taking out the end, put a stick across 
from which suspend the pieces to be 
smoked, in the bottom place an iron pan 
with a fire smothered with sawdust or 
green wood, hard wood preferred. After 
the smoke is nicely started throw a piece 
of old carpet over the top and all is com¬ 
plete. It may be well to look at this 
from time to time to see that the fire 
does not blaze. After smoking, when 
the pieces are ready to put away, some 
rub with powdered borax, others use 
black pepper so as to keep the insects 
away. Wrap in paper or burlap and 
hang in a cool, dark closet 
Ohio. k. c. w. 
Potato and Flour Bread. 
I am sending by mail a loaf of bread 
made of the following receipe. We are 
fond of it and I would like to have your 
opinion: 
I’eel some potatoes and let them stand 
in cold water for a time. Drop into boil¬ 
ing water and when done put through a 
potato ricer. Place three cups of this 
mashed potato into the bread mixer. Add 
one heaping teaspoonful of salt and one 
cup of new milk. Beat with a spoon 
till white and light. Put in a second cup 
of new milk, in which is dissolved one- 
half cake of compressed yeast. About 
nine cups of white bread flour will be 
required to make it stiff enough. Let the 
dough rise till light, cut it down, let rise 
again. Place on the molding board and 
shape into two loaves, let rise again and 
bake one hour. mrs. j. w. smith. 
Massachusetts. 
This loaf of bread came safely, and we 
cut it up for testing, after keeping it 
three days in an ordinary bread box. It 
was voted superior by every member of 
the family. Personally, we prefer this 
potato bread to loaves made from pure 
white flour. It has a pleasant taste, does 
not dry up into crust like ordinary white 
bread, and is more satisfactory to eat. 
On the whole it seems to us superior 
bread. The children were fond of it with 
butter, and we recommend a trial of this 
recipe, not only as a matter of economy, 
but for the production of a pleasant food 
as well. 
A Little German Cooking.—O n 
page 373, you ask some German cooks to 
answer question of J. L. S. She claims 
she has learned how to dry vegetables, 
hut does not say what kind. I have dried 
and used all Winter, with good success, 
celery, parsley, mushrooms and carrots. 
I put mine into the oven when the fire is 
not too hot, say after supper. When dry, 
put them into paper bags, so no dust gets 
<m them, and also so as not to lose their 
flavor. You ask about “orb wurst.” or 
as you would call it in English, “peas 
bologna.” That is the secret of the firms 
that make it. It is hardly worth while to 
try. as it is so cheap, 10 cents’ worth will 
make a fine soup. You can also get len¬ 
tils. and dried asparagus, and other 
numerous vegetables in package form. 
Go to some German delicatessen store, 
and if they haven’t them, ask that they 
get them for you. They are fine, and I 
have found them splendid for camping. 
and to get a meal in a hurry, although 
the German housewife spends a lot of 
her time in preparing the meals. Talk¬ 
ing about desiccated vegetables, I may 
mention here, they are used in the Ger¬ 
man army with the greatest success, as 
they are very nourishing, easily prepared 
and easy to handle, as they are not heavy 
or bulky. 
I will here give a recipe for German 
potato pancakes. Grate about 10 good- 
sized raw potatoes, add salt, but don’t 
put too much or too little in; taste the 
batter several times; then add two eggs 
well beaten, stir well, and fry a table¬ 
spoonful of batter in hot lard or drip¬ 
pings. If you lay them on paper the 
paper will take some of the fat. Have 
lettuce or tomato stew with them. 
New York. mrs. b. G. N. 
Good Words for Potatoes. 
O N page 224 you call for a good word 
for the potato. If there is a single 
article of food that can stand on its 
own merits when once they are known, it 
is that same lowly tuber. In November 
7th issue of Saturday Evening Post Dr. 
Woods Hutchinson describes how in the 
Middle Ages an invading army, in a de¬ 
vastated country forced to live on the 
salt meat, wheat, rye or barley bread 
and fat they carried, fell a prey to scurvy, 
a disease due entirely to lack of certain 
elements in the food, and how, about 200 
years ago, they learned it could be cured 
or prevented by an ounce of lemon juice 
or half a raw potato a day for each man. 
The Literary Digest of December 19 has 
a translation from the Swiss treating 
beri-beri, scurvy and other diseases of 
nutrition. It is proved beyond a doubt 
much of our sickness is caused by lack 
of an element in the food which is due to 
polishing as in rice, milling, as in flour 
and corn, and killing by heat in many 
foods as in milk. The substance has 
been isolated and named vitamine. In 
potatoes, while somewhat impaired by 
heat, the vitamine which is plentiful, is 
not destroyed by boiling or moderate 
baking. I would advise to beware of the 
higher heat of cooking them in fat, but 
with boiled, mashed potatoes treated with 
cottonseed oil and codfish or even milk 
or meat, we need have no fear of dying 
from malnutrition. They, the vitamines, 
are believed to parallel the yeast <n 
dough, the maltine in grains, and enzymes 
in our internal economy, by breaking 
down the mass and preparing it for as¬ 
similation. If the Belgians cannot ob¬ 
tain potatoes, carrots or some of the un¬ 
cooked products of the soil and war is 
protracted the tragedies of the Middle 
Ages will be further intensified in our 
day, for the flour we are sending them is 
robbed of its life agency. 
WILLIAM P. SHAW. 
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Clover Leaf Milling Co. 
305 Cloverdale Road BUFFALO, Y ,N. 
Young Hibbard was exhibiting his pic¬ 
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said, handing her a picture, “is my pho¬ 
tograph, taken with two French poodles. 
Can you recognize me?” “Why, yes, 
certainly,” she replied, looking at it in¬ 
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on.”—Youth's Companion. 
HARNESS book FRFF 
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NARRlS%u» 
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levers or clutches. Starts cream sep- I 
arator slowly, increases speed gradually, on¬ 
sets Jerk of engine. Prolongs life of 
separator. Pays for itself in a season. | 
Warranted for life. I f not at dealer's, 
send $5.90 for complete pulley. 
AFFILIATED MFRS. CO, 
405 Carvel! Bldg. Milwaukee, Wie. 
FORD DELIVERY BODIES 
I KT us know your requirements. We have bodies 
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CO. Inc., 21 W. (i2ml Street, New York City. 
WE ARE FORI) COMMERCIAL CAR AGENTS 
THE AUTO-OILED AERMOTOR W ,TH CH^PLICATEjQEAR8 
Every bearing is constantly flooded with oil. The gear case, in which the duplicate gears 
run, holds two or three times as much oil as is required by the mill for a year of constant 
running, days, nights and Sundays. From the gear case the oil flows through every bearing 
in a continual stream. It goes out through the thrust washers in the hub of the wheel and is 
automatically returned to be used over and over again. No oil is wasted. This mill needs 
oiling but once a year. Two quarts of oil in the gear case of the 8-foot Auto-oiied 
Aermotor will keep the gears and every bearing flooded with oil for a year or more. 
The galvanized helmet covers the gears, keeps out rain, keeps out dust, keeps in oil. 
The old Aermotor was known the world over as "the windmill which runs when all 
others stand still.” This new Aermotor with gears and bearings flooded with 
much less wind than the old Aermotor. 
The two large gears, which lift the load straight up, are each 
independent of the other and each is driven by its 
own pinion on the main shaft and must 
take its half of the load at all times. The 
^Auto-oiled Aermotor, with its duplicate 
gears and two pitmen lifting the load 
straight up, is unbreakable. 
immuiuiumiuininmiiiininmiininmin 
Every 
8-foot mill is tested 
under a pumping load of 3000 pounds 
on the pump rod. For the larger sizes the load is 
proportionately greater. We know that every one of these 
windmills is unbreakable. We venture the assertion that this is the most 
pearly perfect, best made, best tested, best oiled, most nearly perpetual, automatic and 
self-sufficient of any machine of any kind ever made for farm work and the most nearly fool-proof. 
There is no friction on any part of the furling device when the mill is running and very little when 
he wheel is furled. A small child can easily furl this windmill or an automatic regulator can take care 
of it. One of these mills has been furled 10,000 times in one day by a man on our premises — more times 
than it would ordinarily be furled in 30 years of service. A band brake, of the automobile type, is used, 
and it always holds. 
If you are tired of climbing a windmill tower; if you are tired of buying repairs 
and having them put on; or, if you are tired of waiting for a big wind, let us fur¬ 
nish you an unbreakable, self-oiling, ever-going mill to go on any old tower. It 
costs but little and you will get the difference between no water in a light wind 
and an abundance of water in almost no wind. The flooding of all the working 
parts with oil, the perfect balance of the wheel and vane on the tower, the very small 
turntable on which the mill pivots and the outside furling device make this difference. 
Now there is no objection to a high tower. Have as high a tower as you need to get wind. You 
don’t have to climb it. Your dealer can come once a year and put in oil, if needed, and inspect the mill. 
Why not have flowing water, cool in summer and warm in winter, always 
fresh and pure? It will cost next to nothing. It will give health to your family 
and 6tock. Let the water run into a good size reservoir and raise all the fish 
of the choice kinds your family can eat, and have water to irrigate your garden and 
make it raise many times as much as it would otherwise. The Auto-oiled Aermotor 
makes all this possible as it can run from one year’s end to another with practically 
no wear and no cost. Water costs nothing. Use it. To let it stand is to abuse it. 
If interested, write Aermotor Co., 1146 So. Campbell Avenue, Chicago. Write righTnow. 
A pull of 
30 lbs.on 
this wire 
furls tbe 
mill. 
