946 
CAc RURAL NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
The Boys in the Furrows 
On sloping hills of clay and sand 
They, too, are fighting for the land, 
In vales of green with coulters deep, 
'J’hcy, too, their truce with country 
keep, 
I)own long brown furrows, whistling 
sweet. 
The boys that tread with bare brown 
feet. 
That lift their faces to the sky, 
And whistle a ragtime lullaby. 
They see the regiments w'heel down 
'The valleys and march through the town. 
There in the furrow still they strive. 
For they must keep the ranks alive; 
And, oh, their fight is just as strong 
As earth has seen—their whistled song 
As gay a call to duty’s deed 
As where the brown ranks charge and 
bleed. 
“Gee-up!’’ Their cry is on the air 
Of morning, as the earth-kissed share 
(’uts long and deep its destined Avay 
Through loam and sand and duet and 
clay; 
The boys on whom the country leans. 
The boys that wear their cotton jeans 
As proudly as the best to show 
They feed the ranks that strike the 
blow. 
—Folger McKinsey, in Kansas City 
.lournal. 
I’ONGEE is exti-emely popular this sea¬ 
son, for suits, dresses and coats. There 
is sometimes some difficulty in launder¬ 
ing it, but we are told by the manu¬ 
facturers that as now made it should be 
washed in cold water. 
* 
The newspapers report that women 
and girls are now being employed in the 
munitions jdants at Bridgeport, Conn., 
where they are taking up lines of work 
similar to those in which women are en¬ 
gaged in France and Great Britain. 
Their employers say they are prei)aring 
for a shortage of masculine labor, and 
that the Avomen show skill and ability 
where deftness of touch and accuracy of 
eye are demanded. 
* 
The United States Department of 
Agriculture says U.iat if clean w'heat is 
available it may be ground at borne in 
a coffee mill and the following economi¬ 
cal and nutritious bread made; Over a 
mixture of one tablespoonful sugar and 
l’/4 teaspoonfuls salt in a mixing bowl 
l)Our 11/4 cujis of hot wuitcr or skim 
milk. When the liquid has become luke¬ 
warm add one-half cake dry yeast or 
one gill liquid yeast and 1^2 cups of 
liome-ground wheat flour. Set over 
night to I'isp. In the morning add 114 
cups flour, beat well, i)ut into greased 
pan, allow to rise until the bulk is dou¬ 
bled, and bake. 
* 
One wheatless meal a day is urged 
for us all, as a means of conserving the 
food supply. The hotel and restaurant men 
of New York talk of adopting war rules 
for food conservation, among the sug¬ 
gestions made being the following: At 
least 10 per cent, of other flour to be 
used in making wheat bread and rolls. 
Most breakfast rolls will be baked of 
other than wheat flour. 'Stale bread and 
toast trimmings are to be made into “war 
bread’’ for guests and employees. Elim¬ 
ination of toa.st as a garnish to meat 
dishes. Discourage the use of fresh pork. 
Broiling, roasting, braising and stewing 
is to be encouraged and frying discour¬ 
aged to conserve butter and lard. Ser¬ 
vice of veal, lamb and suckling pig to 
be discouraged. Beef to be eliminated 
one day each week other than Friday. 
The use of sea food, fresh vegetables and 
fruits is to be encouraged. The “war 
bread” which is to be baked in the ho- 
t('l.s is based on a simple recipe and can 
1)0 made by any housewife. It is; On 
the basis of a butter tub of stale bread, 
crusts, etc., .add ten quarts of Avater and 
10 ounces of salt; soak thoroughly and 
strain through a flour sieve. For this 
quantity use one-half pound of yeast and 
enough flour to make a A'ery stiff dough. 
occurs in a house where there are no 
dogs or cats; usually we find, in such 
ease.s, that the house has been shut up, 
or du.st left in empty rooms, AA'here the 
larA’Hi from accidentally introduced in¬ 
sects may breed. Control measures are 
to wash out all cracks with hot suds, and 
preferably treat Avith gasoline. All rugs 
should be Avell beaten and no dust al- 
loAved. Dogs or cats should be dusted 
thoroughly with pyrethrum powder, 
which will stupefy fleas and cause them 
to drop off, when they should be gath¬ 
ered up and burned. The animals should 
have clean beds, old rugs or litter being 
destroyed, as such dusty places are con¬ 
genial to the fleas. Another method for 
destroying fleas in a room is to scatter 
four or five pounds of flake naphthalene 
over the floor, and keep the place tightly 
closed for 21 hours. This is effective in 
ridding the room of adult insects, though 
not likely to affect any eggs present. 
The naphthalene niiiy be swept up and 
used over again. 
off, and the cork is absolutely secure. 
The corkers come in a number of sizes. 
A handy peach stoner costs 35 cents; 
cherry stoners 75 cents and .$1. 
Canning by the new method, in AV'hich 
the jar is entirely immer.sed in Avater, 
one finds a jar lifter a necessity for lift¬ 
ing the jars out. A handy little utensil 
is made for this purpose, costing about 
30 cents. 
Seen in New York Shops 
Among j)rinted bedspreads an attrao* 
tive style of English make was un¬ 
bleached cotton Avith a design of haw¬ 
thorn spr.ays in pink, price .$3.89. A 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9456—Boy’s 
to 8 years. 
Price 10 cts 
9074—Child’s Dress, 
Suit, - t" ^ .vears. 
Price 10 cts. 
9463—Boy’s Blouse, 
1 to 10 years. 
Price 10 cts. 
9446—Men’s Shirt, 
34 lo 4(i lircii.st. 
Price 15 cts. 
9210—Girl’s Belted 
Dress, 4 to 10 years. 
Price 15 cts. 
Every 'Summer Ave are asked for ad¬ 
vice by some despairing housekeeper af¬ 
flicted with a plague of fleas. In most 
cases the firs^ advice given is to rid the 
family pets of these parasites, but there 
are many cases where flea infestation 
Sauerkraut from Early Cabbage 
The “Weekly Netvs Letter” of the TJ. 
S. Department of Agriculture gives the 
following advice about making sauer¬ 
kraut from early c.abbage: 
That sauerkraut can be made only 
from late or Pall cabbag’e is a belief gen- 
eral in many parts of the country. In 
connection with the recent announce¬ 
ment of the fermentation method of pre¬ 
serving vegetables, a food bacteriologist 
of the United States Department of Agri¬ 
culture declares that sauerkraut of excel¬ 
lent quality can be made from cabbage 
maturing at any season of the year. The 
essential points under the revised meth¬ 
od recoinmended by the sjiecialist, which, 
it IS believed, also make.s a superior pro¬ 
duct, are the use of only mature, sound 
cabbage, scrupulous cleanliness through¬ 
out the process, and proper care of the 
surface of the brine after fermentation 
IS completed. This is the process: 
Bemove_ the outer green leaves of the 
cabbage, just as in preparing for boil¬ 
ing. If an instrument for chopping is 
not available, quarter the heads and 
slice off the part of the core remaining 
on each (luarter. Inexpensive shredding 
machines are now sold upon the market, 
but if these are not available the quar¬ 
ter heads may be cut into thin slices 
Avith a large knife. Pack the shredded 
cabbage immediately in a clean AV’ater- 
tight receptacle such as a cider or Avine 
barrel, keg, or tub. Except in the case 
of large familie.s, four or fiA’-e gallon 
earthenAA'are crocks are jireferable. This 
quantity after oi)ening can be used up 
before spoilage begins. 
As the cabbage is packed, salt at the 
rate of one pound to 40 pounds of cab¬ 
bage should be added and distributed 
evenly. When tbe barrel or crock is 
nearly full the cabbage should be i)ressed 
down as firmly as possible and covered 
Avith a clean board. It is desii-able, but 
not es.sential, that a cloth be placed over 
the cabbage before the cover is put into 
l)laee. The salt .soon extracts a consid¬ 
erable amount of tbe cabbage juice, and a 
sufficient weight of clean brick or stone 
should be added to cause tbe brine to 
rise above the Avooden cover. Do not 
use limestone or sandstone for weights as 
the action of the acid produced I)y fer¬ 
mentation on these substances destroys 
the keeping quality of the brine. Tubs 
and covers made of yellow or pitch i)ine 
should not be emi)loyed as such Avoods 
cause disagreeable flavor.s. 
The container then is set aside and fer¬ 
mentation allowed to i)receed undis¬ 
turbed._ If the Aveather is cool or a cool 
cellar is used, three to five weeks may 
be neces.sary for the fermentation to be 
comi)leted ; if in a warm room, 10 days 
to two Aveeks. Scum should not be al¬ 
lowed to grow on the surface of the 
brine. As soon as gas bubbles cease to 
rise the scum should be removed and a 
layer of hot melted paraffin about one- 
fourth to one-half inch thick should be 
poured upon the brine Avhile very hot. 
August 4, 1917. 
Avith the addition of a good cup of water. 
Again, it was boiled for 20 minutes and 
a second drip was made. This was 
poured into the fir,st drip and the pulp 
was put on the boil for the third time, 
another cup of AV’ater being added. The 
third drip was also poured in Avith the 
others. This gave about three good 
glasses of juice, considerable evaporation 
having occurred in the A’arious boilings. 
This juice Avas noAV ready to be Avorked 
up into jelly or it could have been bot¬ 
tled and set aivay to be opened in Win¬ 
ter for jelly-making. 
I wi.shed to make it into jelly at once 
after fir.st testing it for pectin content. 
I found that upon pouring a spoonful 
of grain alcohol into a spoonful of the 
juice, there was an immediate precipi¬ 
tation of the jelly substance, and that 
[AA’hen I shook the mass gently, 'this 
formed into three or four soft masses. 
From this I knew that the juice would 
not stand “measure for measure” of 
sugar and juice, but Avould take about 
three-quarters the amount of sugar. I 
therefore heated 2^/4 cups of sugar and 
poured this into the hot juice. After 
boiling for six or eight minutes, the juice 
began to run heavily from the paddle 
and AA’as poured into hot tumblers, 
have made as many as four glasses 
jelly from one (piart of berries, but 
thi.s case, I made up the first drip 
itself, u.sing “measure fo” measin-e” 
juice and sugar and then united 
I 
of 
in 
by 
of 
the 
three other drips tested for pectin and 
used a scant tAvo-thirds of sugar for each 
cup of juice. Both came out well and 
there seemed not much choice between 
the two lots in flavor or SAveetness. 
Blueberries make a A'ery sweet jell.v 
and for this reason blueberry jelly can 
be used to advantage Avith unsAveetened 
AA’afers and Avitli cakes and desserts 
Avhich are not very sweet. Its color is so 
dark that one does not have to take as 
much pains in skimming as AAhen mak¬ 
ing a very clear and transparent jelly 
product. LATHtA LEONARD. 
If the sauerkraut is made during the 
F.all and stored in a cool i)lace, there is 
Jio absolute necessity for a layer of inir- 
affin. The low temperature Avill prevent 
decomposition. The popular idea that 
sauerkraut made from early cabbage Avill 
not keep is based ui)6n the fact that the 
fermentation occurs in warm Aveather 
and the rapid growth of scum soon de¬ 
stroys both brine and kraut, if the sur¬ 
face is not properly protected. Mnegar 
at the rate of one quart to 25 pounds 
of cabbage will prevent decomposition 
Avhich .sometimes takes the form of a 
soft and slippery product. 
thin cotton spread made in .lapan Imd 
rows of drawn Avork and a design of 
reeds and birds in blue, price $2.59. 
These Japanese bedspreads are especially 
cool-looking and attractive. 
Sleeping baskets for the pet dog or cat 
cost $1.88. 
Among manicure sui)plies there are 
many preparations to looseji and remove 
the rough skin around the nail, and the 
farm girl Avill find something of this 
sort very helpful in keeping her nails 
nice. Proper care of teeth, hair and 
nails adds to a girl’s selr-respect. 
Dre.sses of natural pongee trimmed 
Avith coin-spotted blue foulard are very 
pretty, and cost $12.74. 
Rubber crib sheets are 99 cents. Rub¬ 
ber sheeting of good heavy quality is 
80 cents a yard, one yard Avide ; .$*1.19 a 
yard 54 inches Avide. 
“Corkers” that hold a cork tightl.v in 
a bottle are made of rubber and (;onslst 
of a ring that fits around the bottle necR, 
and a baud that pa.s.ses over the top of the 
cork. The appliance cannot posibly come 
A New and Delicious Jelly 
I am stire that making jelly from 
blueberries Avill be a novel idea to many 
I'eaders of The R. N.-Y., but it is true 
that a very fine jelly can be made of 
these berries, Avhich are .so identiful in 
many country districts. It has been 
demonstrated that there is as much pec¬ 
tin or jelly-making substance in the blue¬ 
berry as in currants, which are generally 
regarded as tlie best ji'lly-jjroducing fruit. 
I made three good gla.sses of I’ich blue¬ 
berry jelly last ye.ar from a single quart 
of berrie.s. First, I picked over the ber¬ 
ries and washed them. Then I i)ut them 
into a saucei)an Avith three cups (stand¬ 
ard measuring cups) of Avater and let 
boil for about 20 minutes so that all the 
berries should ojam and the pulp give up 
its juice. The berries Avere stirred occa- 
3 nice, 
sionally. At 
cooked fruit 
bag and left 
longer. The 
the <‘nd of 20 minutes, the 
wa.s turned into the jelly 
to dri|) for a half hour or 
dri|) wa.s set aside and the 
dry pulp was returned ty the saucepan 
Food Economies 
At the pre.sent time AA’hen everyone is 
trying in every Avay possible to save 
food, I thought it Avould be a good time 
to bring forward two of my pet econo¬ 
mies that can be practiced at this sea¬ 
son. 
By tbe first one I make one pod of 
peas furnish as much food as Iavo or 
three usually do. This I accomplish by 
using the pod.s. We have never liked 
the kind known as “sugar” i)eas as 
with this kind there seems to be so n)uch 
pod and so little pea; but by groAving 
the ordinary, shell pea, and utilizing the 
tender jmds, the result is a delicious 
di.sh. Anyone examining a pea pod care¬ 
fully will find that the Avo<Kly portion 
that is not edible is the inner lining of 
the pod. Some people cook the pods 
Avithout removing this part, putting 
them through a potato ricer Avhen 
cooked. This, hoAvever, does not make 
a very palatable looking di.sh, and as 
anyone can very readily learn to remove 
this tough, fibrous portion, it .seems 
quite AA'orth while to do so. 
This is my method; First string the 
pod as you AA-ould do if you Avere string¬ 
ing beans. Remove the pea.s, taking care 
not to break the pod Avhen doing so. 
Then carefully break about one-quarter 
inch off the stem end of one side, hold¬ 
ing the inner side of pod toAvard you, 
and with the end broken off in your right 
hand you can i)ull doAA'nward with it the 
entire inner, Avoody skin. Perhap.s your 
first attempt may not be very success¬ 
ful, but Avith a little practice you Avill 
soon be able to peel out this j)ortion 
Avithout any trouble. The rest of the 
pod Avill be found to be very tender and 
remarkably SAveet amT delicious. The 
peas should not be too old to have them 
at their best, and Ave find that Ave can 
have them on our table several days 
earlier than if Ave did not cook the po<ls, 
as we can use them Avhen there Avould 
not be enough for a meal if cooked in the 
ordinary way. 
My second economy I practice Avhen 
making jellies. When .skimming them I 
always, in common with mo.st people, I 
imagine, get considerable of the jelly por¬ 
tion AA’ith the scum. This may seem 
comparatively small, but when you are 
making any quantity, with sugar at its 
presept high price, it really means con- 
