76 
■Ghe RURAL NEW-YORKER 
•January 19, 191.S 
DRAINAGE 
PROBLEM SOLVED 
'OR the first time American farmers 
can solve the drainage problem at 
low cost. Find out about this tool. 
Don’t put it off. Write for the new book that 
tells the story. 
Ditcher 
Model 20 
& Grader 
All-Steel—Reversible—Lasts a Lifetime 
Cuts V-shaped farm ditch down to 4 ft. deep; cleans old 
ditches; grades roads; builds farm terraces, dykes and 
levees; works in any soil, wet or dry. 2, 4 and 6 
horse sizes; large size fine for tractor. Does work of 100 
Write and find out how to make big crops sure. New free book 
on drainage, irrigation and terracing. Address 
SAWING WOOD 
A gold mine on your farm. Turn all 
your waste lumber, ail of the trees 
tliat you can spare into wood. They 
will even take limbs—anything that 
will burn A prominent authority 
on coal production says that normal 
coiulilions in the coal industry will 
not arrive in live years. Cut your 
wood now. Sell it this spring at high prices. We have in sto^k sawing outtlts The famous Two Fuel 
Ileavi.Duti kerosene engine with magneto ignition operates without trouble, starts well in col<l 
weather. Work when you feel like it and make more money tlian you can when farming. Order now 
wliile we have stock for quick delivery. 
A GOLD MINE ON 
YOUR FARM 
R. CONSOLIDATED GASOLINE ENGINE CO., 202 Fulton Street, New York City 
QUIPPED with 
Jessup force 
feed—positive 
and accurate. Light¬ 
est draft—seed box 
placed to rear of 
axle, relieves the 
horse s’ ne ck s 
CRoWN 
M 
D RI l-i-S 
FARMERS 
will not bend or 
twist. Crown Drills 
give long service. 
St:tid for caUdog today 
Crown Mfg. Co. 
112 Wayne St., 
PHELPS. N. Y. 
When you write advertisers mention 
The Rural New-Yorker and you’ll set 
a quick reply and a "square deal.” See 
Suarantee editorial page. : : : 
HANDY 
WAGON 
Low cteel wheels, wide tires, inako 
loading and handling easier. We fur¬ 
nish Steel WUeelsto lit any axle, to 
carry any load. Plain or grooved tire. 
Catalogue sent free. 
EMPIRE MFG.CO., Box 396, Quincy,lllr 
IsEasyWIth^ 
this Simplex 
Dltcher-Terracer. 
Equals 100 men. 
Low cost. Builds 
terraces and lev¬ 
ees. Grades 
roads. Mostly all 
steel. Reversible. 
Ten days’ trial. 
Write 
for prices and 
money-back guarantee. 
SimplM Farm Ditcher Co.,Inc. 
Boi 6S Owintboro, Ky. 
Household Notes 
And Now Dried Sweet Potatoes 
Prof. Oeo. W. Carver of Tu.skeg<*e Col¬ 
lege in Alabama reeentl.v sent ns sam- 
jtles of dried sweet potatoes, the first we 
have ever seen. They e.une in exeellent 
eondition, and our people pronounced 
them quite equal to the fre.sh product 
when cooked. It "Wiis only necessary to 
soak them for a short time, and then 
cook in the ordinary way. The.se iiotatoes 
came in .such excellent condition, and 
were .so near to tlie fresh jirodnet, that it 
seems .ns if this preiiiiration of the sweets 
ought to become a ginnit industry. It is 
possible to produce more food from an 
acre of sweet jiotatoes thiin can he jiro- 
dneed from an.v other croj) growing in 
this country, and the vei\v nature of the 
sweet is such that nnle.ss stored carefully 
it is shoi’t-lived. Some one in the South 
will lind it possible to develop a great 
bnsines.s in drying ami selling .sweet po- 
tiitoes. The drying is a very .simple mat¬ 
ter, and the crop could well be shipped by 
jiarcel post. When once introduced and 
tesU-d.. there would h(' a great demand for 
the product. It is strange that no one 
1ms developed this trade. All over the 
Calf States, too, the dried .sweets would 
add ginnitly to the food supply, help biil- 
ance the ration, and carry this agreeable 
food through the entire season. Prof. 
Ciirver has done excellent work in devel- 
ojiing many of these Southern farm pi'o- 
ducts. Ills hulh’tin on iieiinuts, showing 
how to grow them, and how to cook them 
in various ways, was one of the best hnl- 
letiiis of the sort we h.-ive ever seen, and 
he '.has now developed a hnlletiu on cow 
peas, sho.wing how to prepare them in 40 
different way.s as a table delicacy. Most 
jieople .‘ii'e cont<mt to hake them ,or use 
them in a .soup, hut in this bulletin we 
are told how to make a cow-pea custard 
l»ie, cow-i)ea loaf, chowder, coffee, pudding, 
griddle cakes, and many other delicacies. 
Surely the people of the Gulf States, with 
cow peas, Soy beans, cornmeal, fresh and 
dried sweet iiotatoes, chicken, and their 
other farm products, have no need to go 
hungry. 
Baked Soy Beans 
We are tohl this bean is coming into 
use so I'upidl.v iis cattle food tliat before 
lung it will h(‘ found in (‘vi'ry community. 
As it sjireads there are many questions 
iihont its Viilne as human food. In 
.laimn it is lai'gely used entire and also 
for making sancc's. We are told that 
in this counti’.v Soy henns Jii'e now Largely 
iised for canned lijiki'd beans. It is 
said that they contain over .“>() jier 
cent more digestible jirotein tlmn navy 
hc'Jins, and c;iuse no gas fermentation. 
Soiiking Soy he.ans over nif^ht in about 
1.") times !LS mneh wiiter w.as found to 
remove the strong fisivor in tests made 
by the Deiiartment of Home Economies 
of the Ohio State University. Boiling 
tliem for 10 to 20 minutes in fresh water 
contiiining ii te;isi)oonfnl of so<la will 
.soften the beans. Without the soda the 
beans will remain rubbery. Affeu’ this 
preliminary soiiking iind ladling tlie 
beans ma.v h(* baked or boiled like navy 
heuiis. Fat pork or tomato catsup is 
n.sed fur seasoning. 
A Msssachusetts Housekeeper’s Ideas 
j The Oil Stove Oven.—I have used an oil 
1 stove oven a gr<‘at dejil iind have found it 
j very handy. ^liiny of m.v friends oom- 
I plain because their ovens liake unevenly, 
do not brown well on the top, or else burn 
on the bottom. Oftentimes this is be¬ 
cause the ovmi is not used propeidy, and 
I have found in n 20-y('iii‘s’ experience 
thiit the.se faults can he iivoidc'd. I al¬ 
ways cover the top of my oil stove oven 
with an inch-thick hoai’d the exact size 
of the oven. This keeps the heat in the 
oven where it helong.s. wood being a good 
non-conductor of Inait it s:iv(‘s heat and 
the food browns cpiite as evenly as in the 
range. I know thiit these ovens often 
burn on the bottom, hut I get around this 
by never cooking any flonrfiwid on the bot¬ 
tom grate, and I invariiihly sli|) an extra 
tin of the same general size and shape 
under my cakes and gingerheads when the 
batter has risen evenly in the pans; it 
generally take.s 10 minutes. Also, be sure 
. that your oven is exactly level, if not. 
niiike it I A gre.nt many oil stove ovens 
are a trifle uneven, and then, of course, 
one end of the cake is thinner than the 
other and it burns before the thick end is 
done. My large oil stove oven has the 
usual two grates, but I rarely bake any¬ 
thing except meat or potatoes on the 
lower grate, and I greatly prefer the up¬ 
per grate for the potatoes. Many young 
honsekeeper.s fill the oven too full with a 
variety of food, and of course it bakes 
poorly and unevenly. We older house¬ 
keepers have learned to use only the upper 
grate and to bake the r m kinds of food 
at a time. 
M^ire ('lothes-Lines.—I don’t know how 
I ever kept house without my wire clothes¬ 
line; it is such a convenience. It has 
been up five years, has never broken diir- 
ig that time, and has never had to be 
taken in. It does not rust a particle, and 
can scarcely be seen from the house—an¬ 
other good point. I had my menfolks put 
it up good and high, so that we could walk 
under it easily and not be tripped up in 
the dark, and ! allowed a third again as 
much line room as they thought I would 
need—and it’s always full. I had them 
stretch the line tight, so that it wouldn’t 
sag and then leave on a little extra end 
so that it could be twi.sted hack on itself 
in order to make it extra strong. I can 
air my heavy rugs and bedding on this 
line in perfect safety; it cannot break, 
and it is a great convenience; a necessity. 
Inexpensive Beads.—I am making some 
of the new fancy bags for Christmas, and 
I needed a variety of colored heads for 
the embroidery and tassels. I was aston¬ 
ished to find how they had increased in 
jirice, almost prohibitive. However, I 
set my wits to work and now I have the 
beads at a fairly reasonable price. I 
bought the heavy head-fringe that is sold 
for lamp shades. A few inches of this 
fringe will supply a quantity of beads, 
and it comes in a variety of colors. The 
size is just right for tassels and embroi¬ 
dery ami makes up very quickly and 
smoothly. 
First Aid to the Broom.—I believe in 
saving my strength all that I can, and so 
I keep a large, clean, dry mop on purpose 
for the kitchen floor, which I use just 
like any dust mop. It is surprising and 
appalling to see bow much dust and lint 
it will collect daily in the corners and 
under the table and range. I find this mop 
a great convenience and a first aid to the 
broom, and I have found by long expe¬ 
rience that T can oftentimes make the 
kitchen floor more presentable in a given 
time with this mop than with the broom. 
Of course T keep it dry and clean, shake 
it out well—it needs it! —and I wa.sh it 
out every few days in a tub of hot suds. 
■Real California Marmalade. — I hap¬ 
pened to have my 'Winter’s supply of su¬ 
gar on hand when the present shortage 
came along, so that I have been able to 
make some orange marmalade as a little 
Christmas gift for my less fortunate 
neighbors. T have tried many recipes for 
this marmalade, both English and Ameri¬ 
can, and I have found this the simplest 
and best and a great favorite in the 
orange-belt of California. Cover half a 
dozen whole seedless oranges with cold 
water and boil two hours, slowly, so that 
the oranges won’t crack open and lose 
their juice. Change the water twice, re- 
jdacing it with cold, so that it will extract 
as much as possible of the bitterness from 
the peel. 1\’hen the oriinges have^ boiled 
slowly for two hours, place them in cold 
water for a couple of minutes so that they 
ran be handled easily, then cut each 
orange in two. place the cut surface flat 
on a hoard, and slice it all up thinly and 
evenly, saving the juice. Measure this 
pulp and peel and add an equal amount 
of sugar. Mix thoroughly and boil care¬ 
fully for 20 minutes, until it is thick. 
Then place in tumblers and seal when 
cold, like jelly. For the sake of variety 
I often add a handful of the vsmall seed¬ 
less raisins—sultanas—about 10 minutes 
before it is done, or as many walnut meats 
as I can spare. The blood oranges make 
an especially attractive marmalade when 
made by this rule, and I always plan to 
iiave a few glasses of it on hand. This 
marmalade is especially suitable for a 
little gift, very inexpensive, quite uncom¬ 
mon and particularly toothsome. Try it! 
^lassacliusetts. mabel Howard. 
Eggless and Butterless Cake 
Here are the eggless and butterless 
cake reeijics I jiromised to send to you: 
Brown Sugar Cake.— 1 cup brown 
sugar, 1 cup raisins, cup .shortening, 
salt, 1 teaspoon cinnamon, 1 teaspoon 
cloves. 1 cup coffee left from breakfast. 
Boil all together, cool, and add 2 Clips 
flour. 1 level teaspoon soda, 1 heaping 
teasiioon baking powder. Bake 45 min¬ 
utes in cool oven. 
(’ocoii (’;ike.—.Sift together three time.s 
1 cup sugar, 1 cup flour (heaping), Vi 
cup cocoa, 1 tciispoon soda (level.^, a lit¬ 
tle salt, 1 teaspoon baking powder. Then 
add 1 enp of milk. 2 table.spoonfuls of 
melted lard or drippings. Bake in two 
hiyers in hot ovmi. Use mocha icing, 
made as follows: 1 table.spoon butter 
(melted), 2 tablespoons sti-mg coffee, 2 
tablespoons cocoa, 1 cup pulverized sugar, 
teaspo<in of vanilla. Do not cook. 
e. l. t. 
