Oic RURAL NEW-YORKER 
587 
Disposing of Tkasu. —At last we can 
see the old, brown earth; it is shabby 
and dirty, but looks good to us just the 
same. The thick blanket of snow is al¬ 
most gone; in the woods and along the 
fences all that is left of the deep drifts 
still lingers, but the first warm rain will 
finish them and wash away the grime. 
How good it seems to get oiit of doors 
again, without having to be mittened and 
bundledt and clean up the yard and lawn. 
The trash is easily gotten rid of in a 
bonfire, but what will you do with that 
pile of old tin cans and those broken 
dishes and glassware? Don’t throw them 
in the fence corners or behind the corn- 
crib, or even back in the bush; it isn’t 
safe, and it’s so unsightly. Dig a hole 
in some corner of the backyard and bury 
them deep. If your land isn't stony, I 
have found a post augur to be the easiest 
tool to use, but in stony ground a shovel 
will do. Perhaps you will think this too 
much trouble, but it isn’t. “It’s better to 
be safe than sorry.” Children will go 
barefoot when the warm days come, and 
many a seriously cut foot, or nail punc¬ 
ture, causing lockjaw, could have been 
prevented if everyone had taken the 
trouble to bury their old rubbish and pick 
up all nails, staples, old boards and 
barbed fence wires. And right here let 
me say I have never found anything bet¬ 
ter than spirits of turpentine for wounds, 
cuts or bruises. 
In.tured Horses. —Some years ago a 
farmer in our neighborhood lost several 
fine colts through poisoning. He claimed 
they had licked out the remnant left in 
salmon and sardine cans that someone 
had dumped in his bush pasture. ^ An¬ 
other man lost the use of his driving 
horse for quite awhile in this way. Turn¬ 
ing out to pass a load of hay the animal 
stepped onto a broken half-gallon fruit 
jar hidden in the deep grass, cutting itself 
severely. These are accidents we can pre¬ 
vent, and it’s our duty to do so. 
More About Tin Cans. —I have read 
several times that there is a shortage of 
tin, but we seem to be getting as 
cans as ever with our groceries. The 
only change I can see is in the price, 
especially of baking powder. Now what 
can we do with all these baking powder 
cans? They make fine containers for 
spices, tea and yeast cakes, I know; also 
to hold garden and flower seeds safe from 
the mice, but a limited number will do all 
this, and yet there are lots left. Instead 
of cans, why don’t the makers put up 
their product in porcelain or glass? I am 
sure we women never have too many 
dishes, especially cups, bowls or pitchers, 
or tumblers. If we did not need them 
we could give to some one who did, but 
who wants tin cans? All those in favor 
of this change write the maker of the 
baking powder you use, .stating what con¬ 
tainer you prefer. 
Dishwashing Again. —It seems to ine 
there is a lot being said about dishwash¬ 
ing these days; it is all interesting and 
helpful, too, though we can’t all do as 
advised. I do not d.read *‘doing the 
dishes” as so many women do; in fact, I 
rather like it. for, while my hands are 
busy in the dishpan, my thoughts do not 
stay there—though they are often sad. 
yet I find pleasure in them, too, and be¬ 
fore I realize it my task it done. All 
our work has to be done over and over 
agiiin each day, outsidt* as well as inside 
the house. The boys do not complain 
about the barn chores, such as stable 
cleaning and tending the horses and cat¬ 
tle, which is far more disagreeable work, 
taking them out in all sorts of weather. 
I wouldn’t change places with them; 
would you? 
Tied in a Knot. —One evening my 
little brown-eyed laddie bent a long time 
over his stubby little shoe. At last he 
raised up and said, in such a discouraged, 
tired voice, “Somebody tiwl my shoe¬ 
string in a nut (knot) and I can’t get 
it undadone.” We all laughed, of course, 
it sounded so funny to us. But his 
trouble was real enough until one of us 
undid that “nut” for him. I believe a 
great many of our country people feel 
like mv little boy, that somebody has tied 
things' in a knot. We are constantly 
urged to save more and produce more, and 
all who have a love for and pride in the 
land we live in will do all this. Many 
are doing far more. Those who had able- 
bodied bovs old enough saw them march 
awav. Those of us who have big, strong 
boys' in school cannot get them excused 
to'do the necessary Spring work that will 
provide food so sorely needed. This seems 
to me a knot easy to untie-^let the boys 
out now and demand their attendance 
through the coming Winter. However, 
“what cannot be cured must be endured,” 
we know, so we’ll have to do the best we 
can. At present we are making maple 
syrup, so as to save buying other table 
syrup. We intend to plant a good gar¬ 
den and can the products as fast as they 
ripen. We want to set every well-shaped 
egg, and hope to raise a nice lot of 
young poultry. One of the twins and I 
can’t agree about this: he has no use 
for anything but purebred poultry, while 
I say that those wearing mixed feathers 
are just as good to eat and sell for food. 
The white Emden goose has a lot of 
eggs to her credit, and should be sitting 
soon. Geese pay well and are far less 
trouble than ducks or turkeys. If I 
must eat meat, give me roast goose every 
time. In the city where I grew up the 
Dutch residents raised large numbers of 
geese, which they killed in the Fall, put¬ 
ting away the meat for Winter use, but 
how I do not know. If any li. N.-Y. 
readers do know the Dutch way of pre¬ 
serving goose meat I should like to read 
it. We intend to fatten a few hogs to 
sell, but for ourselves we are better off 
without meat. Vegetables, fruit and 
cheese with bread and butter satisfy all 
a body’s needs, and to my mind are more 
health-giving than meat dishes. Many 
will miss the gravy more than the meat, 
and I advise them to try this recipe for 
sour cream gravy which is as good ^ as 
anv made from meat. Into a hot frying 
The Tin Cans Underground 
pan pour a half cup of sour crea.m; let 
fry brown; stir all the time to prevent 
burning. When a dark brown fill pan 
half full of boiling water. Cream a few 
spoonfuls of flour into two cupfuls of 
milk and thicken gravy; season to taste. 
A few onions fried in the browned cream 
gives it a beefsteak flavor and makes a 
pleasant change. 
Signs of Spring. —^The birds are with 
us again, and welcome indeed they are. 
A flock of wild ducks flew over here a 
few days ago, and the boys later heard 
the cry of a wild goose. A few nights 
ago tile frogs were singing and their 
harsh voices were sweet music to one 
who has grown very tired of Winter and 
the howling of the wind. We have had 
some very mild and pleasant weather. 
Here’s hoping it will continue and that 
Spring has come at last. M. S. 
When Coffee 
Disagrees 
There's always a 
safe and pleasant 
cup to take its place 
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