•She RURAL NEW-YORKER 
and shrubs are my favorites, because they 
are less trouble, but Tvhatis more fragrant 
than a great cluster of lilacs? S?ome time 
I hope to possess a white lilac. Perhaps 
I am too early, but I have planted peas, 
radishes, beets, turnips, lettuce, cabbage, 
parsley, carrots, and .a few beans and 
corn. We always plant our early po¬ 
tatoes in March, and sow a lettuce bed in 
February. The hens ha))pened on my 
early lettuce, and they did not w.ait for 
vinegar and salt, but ate it up raw, al¬ 
though they have an acre of rye and 
wheat for their own individual use. iMy 
home supply of canned fruits, <lry beans, 
potatoes, etc., I think is going to be suffi¬ 
cient. As yet I have only bought two 
boxes of oatmeal and five pounds of Cali¬ 
fornia peaches. 
Eggs are the only standby I sell, part 
for cash to buy bran for cows aud hens; 
then the sugar, cotfee, coal oil, soda, 
matches, etc., as well as wearing a))parel, 
depends on their labor. We go to market 
once a week. I write my list of essen¬ 
tials, count the eggs, go over the list, lop 
off all that can be done without, and wffieu 
I go myself I keep my back toward the 
drygoods couutex', for I so dearly love to 
lyuy towels, table linen, needed dresses, 
aprons, etc., but self-denial is no new 
.story for many of u.s. 
And I think while they are preaching 
th rift, they w'ould better preach less dogs! 
I can count 14 hounds in a mile square, 
and I don’t know how many cur dogs. 
They have eaten several dozen eggs for 
me, and broke up my turkey nest three 
times. Aside from loss of eggs, it some¬ 
times requires half a day to locate the 
new nest. I know' men who w ill put up a 
fight for their dogs quicker than for their 
children, much less their country, and I 
suppose that is why the constitution gives 
more protection to dogs than to our sous, 
and also the same reason w'hy the men 
will rob their children of bread aud the 
nation of w'ool, for the love of dogs. Per¬ 
haps I am prejudiced against them, but I 
can assure you it is not without just 
cause. If a number of these w'ould-be 
officeholders who are riding the roads 
seeking votes would go to w ork it w'ould 
take a great burden off the farmer, as w'ell 
as save lots of valuable time. It seems 
that every other man not only w'ants the 
farmer to support him, but wants the 
people to pay him for allowing himself to 
be supported. That reminds me of a little 
incident I heard recently in regard to 
the Civil War. Some soldiers were up 
in a green persimmon tree eating green 
fruit. A passerby paused with the query: 
“Say, dbu’t you know those are green? 
M’hat are you eating them for?’’ The 
men answered: “To draw our stomachs 
up to fit our rations.” And I think if the 
people could only feed some of the surplus 
offic-eholders some equivalent for green 
persimmoms, and draw in the ranks to fit 
the taxpayers’ pocketbooks, it would be a 
glorious thing for the nation. 
:mrs. I). B. l>. 
Pennsylvania Scrapple 
All my methods are ways that are used 
in Lebanon and Lancaster counties. Pa. 
Possibly some will be interested in the 
way scrapple is made, aud help save more 
meat for those more in need of it. Take 
three pounds of any cheap cut of beef, 
one aud one-half pounds cheap cut of 
pork, fresh, one pound pork liver; boil all 
this together until it falls to pieces, then 
put through meat chopper. Measure your 
meat, and whatever amotint of meat you 
have, put the liquid the meat was boiled 
in in same measure, and fill with water 
until the measure is as full as it was of 
meat. Now put all back on stove. When 
starting to boil, add three handfuls corn- 
meal, two handfuls wheat flour, one hand¬ 
ful buckwheat flour, and so on until it be¬ 
gins to loo.seu around side of kettle, about 
as thick as corn mush would be to fry. 
Season with j>epper, salt and sage, turn 
out in pans, let get cold, then cut in slices 
and fry a nice brown. Do not buy meat 
too lean, as this scrapple will not be 
good if too dry. MitS. w. ll. o. 
Successful Canning 
In answer to the inquirer who wants 
to know about salting beet greens, would 
ask, why salt them Avheii they are so 
much better canned? (Ine may can al¬ 
most every kind of vegetable and fruit; j 
also meats of all kind. I wish you could 
have a look at my shelves down cellar; 
you would see almost every kind of veg¬ 
etable, fruit, also beef, pork, rabbit and 
fish. I put up last Summer beet greens, 
spinach, Swiss chard, peas, corn, to¬ 
matoes; this Winter, parsnips, pumpkin, 
squash and carrots. I put up this Win¬ 
ter my own mincemeat, also mixed veg¬ 
etables for my soup that I canned when 
Embroidery Designs 
No. 754. Pillow or cushion cover, 16 
Inches square. This is an attractive de¬ 
sign in cross-stitcli, suited to tlie porch 
and to the Summer sitting room. The 
heavier stitches indicate the flowers aud 
tlie lighter the leaves and tlie border, 
ShatTes of rose make a good effect for the 
flowers, with green for the leaves and for 
the border, and that color effect is a good 
one on a background of natural linen or 
any quiet tone of the sort, but since the 
flowers are conventionalized they can be 
tised for any color scheme. Yellow trans¬ 
fer; price 10 cents. 
putting up beef. We Imve our own ham, 
l).qcou, sausage, lard, salt pork and chick¬ 
ens, so the grocer aud butcher do not get 
many dollars out of us. 
This is how I put up my peas, corn 
aud string beans. In the first place, al¬ 
ways be sure your cans are clean, with 
either now covers, or boil old ones five 
minutes before using. Always have new 
rubbers. Alwaj’S use fresh water when 
canning these vegetables; none that ha.s 
been standing around. Put rack made of 
lath in bottom of boiler. Fill cans with 
vegetables, put one teaspoonful of salt in 
each quart can of corn and beans, but 
none in peas. Fill with fresh water, 
screw covers on, with enough water in 
boiler to come half way up can. Let 
corn boil four hours, beans and peas three 
hours. Take out one can at a time, put 
on rubber, screw cover down tight, put 
back in boiler and boil .‘10 minutes longer. 
Always have your boiler covei- on so the 
steam cannot get out. If your rubbers 
come out from under (*over, just unscrew 
cover a little aud you can push it under. 
Never take cover off unless you put it 
hack in the boiler, and let it boil awhile 
again, for it will not keep. I always 
fill jar with hot water before putting 
rubber on if the vegetables show above 
water after they are through boiling. 
When I open j)eas to use I ])ut in salt 
.and tablespoon sugar, let them come to a 
boil, let remain for half an hour before 
putting in milk. I boil my other veg¬ 
etables in salted water till done, put in 
jar with water to cover them, set jar in 
dripping pan, put in oven, let boil five 
minutes with cover off, then take them 
out one at a time, ))ut on rubber and 
cover, turn upside down so as to he sure 
and not put away any that are not tight. 
There’s lots of Avork on our farm, but al¬ 
ways a full dinner bucket. AfUS. R. n. 
Starch Paste 
In regard to inquiry for .substitute for 
thnir in making j)aste, I find laundry 
starch of any kind not only a substitute 
but is far superior to flour. The paper 
goes on smoothly, sticks well, and the 
paste doesn’t stain the paper a.s occa¬ 
sionally happens Avheu flour is used. 
w. K. 
Uses for Peanut Butter 
Peanut butter is nice used in other 
ways than just the children’s lunch sand¬ 
wiches. Try mixing a little for a change 
in the cottage cheese. 
Make a “meaty” tasting milk gravy by 
563 
blending a little with butter in starting 
the gravy in frying pan. 
Make peanut butter gems, using tyvo 
tablespoons peanut butter in idace of reg¬ 
ular shortening, one tablespoon sugar, 
one cup milk and flour for a drop batter 
with two teaspoons baking powder. Baked 
in a quick oA'cn these ai'e very nice warm. 
Peanut butter will .absorb a large 
amount of wetting aud spread or mix 
easier if carefully aud slowly blended with 
its own amount of either water, milk or 
cream. Arijs. i>. r,. 
Potato Soup 
No. 1.—<4ne and one-half quarts iliced 
potatoes, two quarts water and salt to 
taste, one tablespoon lard or other fat 
("scant), one teaspoon butter, two table- 
sj)oons flour. P.rown flour chestnut brown 
in lai'd, add butter luimelted to potatoes, 
and pepper, if preferred, to taste. After 
flour is brown take .some broth of pota¬ 
toes and pour on flour until it is ‘kmooth. 
like gravy; add this to potatoes. To 
this may be added baking powder dump¬ 
lings, or served Avith <‘rackers. Drop dump¬ 
ling dough in soup the size of hickory 
nut. 
No. 2.—Take one aud one-half quarts 
diced potatoes, one quart water, in which 
boil potatoes and one medium sized onion. 
When potatoes are thoroughly done add 
one quart milk, one tablespoon butter, 
one tablespoon flour mixed Avith a little 
cold milk, stirred in jxotatoes when at 
boiling point. .Vdd butter and pepper at 
this point and stir Avell in .soup. 8erve 
Avith croutons or crackers. 
No. 3.—One and one-half quarts po¬ 
tatoes diced, three cai-rots grated, one-half 
stalk celery cut fine, one onion size of 
(‘gg; boil in three <iuarts water; then, 
after all is Avell cooked, take two scant 
tablespoons fat, two tablespoons of flour, 
and broAvn ; then add to soxip, being care¬ 
ful not to get it lumpy. This is a good 
recipe to add clams to. In any case of 
the.se soups add w'ater so it w'ill not be 
too thick and salt and pepper to taste, 
ahvays remembering that too much of 
either will spoil the Avliole dish. 
ME.S. w. ir. o. 
The three essentials to a 
perfect \^ctor reproduction 
Mdroh MdorRecords ]^ctor System of Changeable Needles 
Because Victor Records and Victor In¬ 
struments are scientifically coordinated and 
synchronized in the processes of manufac¬ 
ture, their use, one with the other, is abso- 
lutely essential to a perfect reproduction. 
When you want to hear Caruso—or any 
of the world’s greatest artists—just as he 
actually sings in real life, it is neces¬ 
sary to play his Victor Record with 
a Victor Needle or Tungs-tone 
Stylus on the Victrola. That is the 
instrument for which the record 
was made, and only by their com¬ 
bined use is the true tone of the 
artist faithfully reproduced. 
There are Victor dealers everyAvhere and they 
will gladly demonstrate the various styles of the Victor 
and Victrola—$10 to $400—and play any music you 
wish to hear. Write to us today for the handsome 
illustrated Victor catalogs and name and address of 
nearest Victor dealer. 
Victor Talking Machine Co., Camden, N. J., U. S. A. 
New Victor Records demonstrated at 
all dealers on the lat of each month 
