RURAL NEW-YORKER 
861 
fiiiicldy. It should also ho kept in tightly 
olosod vessels; jars with loosely fitting 
lids should be avoided. It is better to 
rover first with clo.sely fitting paraflin 
jtaper. and then the lid. A cool but dry 
place is desirable for storage. Where 
the unpleasant odor has developed, the 
only remedy we can suggest is to cook 
the lard again; when it boils slice in 
some raw peeled potato, letting this cook 
till brown, and straining out when the 
lard is taken from the fire. Potato takes 
a scorched taste from fat, and may remove 
other defects. Another plan is to add 
baking soda to the boiling lard, one table- 
si »oonful to each gallon of lard, letting 
this cook with it until boiling is finished. 
We are told that this is quite efficient in 
removing undesirable flavors, and it would 
not harm the lard. 
Is the lard stored where it may absorb 
undesirable odors? There may be some 
unsuspected cause of this kind. If the 
fat is handled with rigid cleanliness in 
every stage of procedure, completely ren¬ 
dered, and sarcfully .stored under the best 
conditions, the undesirable flavor should 
be controlled. 
Canning Meat 
I would like Mrs. H. P». to try my way 
of canning all kinds of meat. Chickens: 
IMll cans full; breast, wiug.s, thigh and 
leg; then remove meat from back and 
pack in. Use some salt and pepper. Put 
on rubber and clamp first clamp; boil 
three hours; seal tight and boil one more 
hour. All other meats the same way, ex¬ 
cept that I remove bones. Fresh i)ork and 
beef will be as tender as chicken. 
MARY E. TUTTLE. 
I’erhaps Mrs. II. B., who, on page 797, 
asks for recipes for canning chicken, 
would he interested to know that I use 
the Cornell method, Avhich is very sim- 
jde, and have found that it is excellent. 
I use the raw method, having tried both 
ways, but the flavor is so much better if 
the meat is put in the cans raw and the. 
cans put in the warm water and cooked 
for five hours. I pack the cans to within 
about three-fourths of an inch of top, and 
)ilace a teaspoon of salt in a quart jar, or 
oiM!-half teaspoon in a pint jar, on meat. 
Half seal the cans, putting the rubbers 
on. and boil five hours, sealing tightly be¬ 
fore removing from boiler. When thor¬ 
oughly cold, loosen seal and test by lifting 
by glass top. Seal again and put in dark 
cupboard. The juices from meat fill the 
can with a jelly. Cook the bones, Avhich 
of course have a little meat on, for soup; 
take off every bit of meat and pour this 
into cans and boil for one hour, sealing 
as you did meat. Use same quantity of 
salt. 
I canned about 40 pounds of beef and 
a dozen old hens in this way, and it has 
been most satisfactory. We have dis¬ 
covered that white can rubbers have 
spoiled our canned,vegetables and fruits. 
There is a sulphurous taste Avhich has 
been very noticeable and due only to the 
rubber. jirs. w. c. s. 
Town and Country “Team Work” 
:^ry sympathies for the farmers are so 
keen that I feel any criticism of the farm¬ 
ing class as personal criticism. I Avaht 
to think the farmer right in all issues he 
meets, but once in a Avhlle I find a farmer, 
most intelligent in his farm management, 
an admirable citizen. Avho seems to me 
most uncharitable in his judgment of 
those in other professions. For instance, 
some criticism heard at the first meeting 
of our center of the county Farm Bu¬ 
reau. 
I think I understand perfectly Avhy 
farmers grow sick at heart over theories 
and projects, divided and sub-divided, and 
sponsored by those Avho do no real farm 
AA'ork. Ills everyday Avork is so pressing 
and hard that naturally he has scant tol¬ 
erance for organizations that are feeling 
their Avay. 
But if the business men of the nearby 
toAvu offer to co-operate with the farmers 
to the extent of organizing to offer their 
services in harvest time to these farmers, 
a slightly sarcastic smile goes around. 
“How could those men earn their board 
in harvest fields and haymows, much le.ss 
the high wages they would ask?” True, a 
business man from the toAvn should not 
think he could do Avell more than half a 
day’s work of this nature without ph.v.sical 
suffering. lie should not be ashamed of 
that fact. The farmer probably could not 
enter the merchau^,.store and step as 
briskly nor wrap packages as dexterously 
as can the man used to the work. But I 
think it is a Avonderful thing that these 
business men in town should be Avilling 
to consider such an undertaking, and I 
feel in my heart that such suggestions 
are not all selfish, though merchants ad¬ 
mit freely that their prosperity depends 
upon the prosperity of the farmer. 
At the meeting to Avhich I have re¬ 
ferred. one of our Government men, in 
speaking of the project of health conser¬ 
vation, made the statement that the draft 
statistics had shoAvn us that oiir country 
boys are not so physically fit as are the 
toAvn boys. He did not enlarge upon his 
subject, and Avas not generally belieA’ed. 
“Anybody knoAvs that Avas a lie,” said one 
man, after the meeting. “What tOAvn boy 
could come out here and compete Avith a 
farm boy in Avork?” That is not the 
point. Of coui-se, the farm boy has hard¬ 
er muscles, and more endurance in his 
line of Avork, but does he Aveigh in pro¬ 
portion to his measurements? Is he not 
overAvorked? Has he cared for his teeth 
and his feet? Has not his physical train¬ 
ing been too scA^ere instead of .simply suf¬ 
ficient? Has he had a varied diet? 
Through no fault of his, I think he has 
been handicapped in some or all of these 
respects. 
Take the matter of milk consumption. 
Think of 10 families in toAvn and 10 in 
the country in like financial circum¬ 
stances. The families in tOAvn Avill buy 
daily from one to three quarts of milk, 
insisting upon the best. The families in 
the country consider milk as a salable 
product and use it as scantily as possible. 
The same comparison may be made in the 
matter of bathrooms and sanitary toilets. 
The man of only moderate income Avould 
not place his family in tOAvn Avitthout 
these conveniences and helps to health, 
Avhile the farmer in most instances denies 
himself. 
I am not saying that the farmer is not 
doing the best he can. I simply say that 
he must spare his judgment of the “other 
felloAv.” The “other felloAv” admires a 
good farmer, but often the farmer thinks 
if a man cannot farm he has no right 
to opinion on farming. A great deal has 
been accomplished by organization, and, 
Avhile it is much harder for farmers to 
organize, it is yet Avorth their Avhile to 
acknoAvledge the benefits. L. s. 
Some Pennsylvania Recipes 
Try my corn bread: Two cups corn- 
meal, tAvo cups Avheat flour, tAvo cups 
.SAvect milk, one-half cup molasses, one 
teaspoon soda, one-half teaspoon salt; 
steam 2i^ hours. Personally I do not 
like corn or its meal, but my country 
calls, and I pledge my loyalty. I’ll eat 
it, make it for my family, and tell it to 
others. In making Avheat bread I use 
one-fourth bran, putting it in hot water, 
then adding the wheat and yeast Avhen 
cool. We like it better than the all- 
white bread. 
Nut Loaf.—Beat one egg and two 
tablespoons sugar, one cup SAveet milk, 
tAvo teaspoons baking powder, two cups 
flour, one-half teaspoon salt, one-half cup 
nut meats chopped fine. Put in tin, let 
stand 20 minutes, then bake about .35 
minutes. 
Wine Drops.—One cup sugar, three 
level teaspoons shortening, six level table¬ 
spoons molasses, six level tablespoons 
AA’arm Avater, one teaspoon soda, one-eighth 
teaspoon cloves, cinnamon, ginger; one 
egg, one-half teaspoon salt, 3^4 cups 
flour. 
In making sugar cookies I use one cup 
lard. 1 % cups sugar, one cup milk 
(either SAveet or sour), one teaspoon 
soda, one teaspoon salt, flaA'or to suit, 
tAA-o cups wheat bran, finish with Avheat 
flour. 
I filled a porch box, IxG feet, with 
rich soil. Instead of the usual geraniums 
I soAved lettuce seed and now haA’e an 
abundance, 12 inches high, to use on 
table. MRS. J. s. 
More Cinnamon Buns 
J. S. R. asked recently for cinnamon 
buns made with yeast. Here is my 
schedule; 8 a. m. One cup scalded milk, 
two eggs, one yeast cake, one-half cup 
butter or lard, one-fourth cup sugar, salt, 
flour to make soft dough. Knead 10 
minutes. 2 p. m. Roll one-half inch 
thick. Spread Avith melted butter, 
sprinkle Avith cinnamon and currants, 
fold, cut in strips and set to rise. 4.‘10 
p. m. TAvist and set to rise in buttered 
tins. Bake 20 minutes. Brush with 
thin sugar frosting and return to oven 
to dry. MBS. E. j. F. 
A DIP-- 
IT’S DONE! 
T hat S the Babbitt way — the quick, easy, 
modern method of peeling Peaches, Pears and 
Plums for preserving. If you are still tediously 
paring off the skins, wasting time, labor and the 
best flavored part of the fruit, you will be interested 
in this better Babbitt way. It’s the method used 
by the big California fruit canners and it is also 
Endorsed by the U. S. 
Board of Food Inspection 
It enables you to peel a basket of peaches, for 
example, in about one-fifth the time necessary 
by the old-fashioned method of paring. 
And you get better preserves, because the 
best flavored portion, that next to the skin, is 
saved. Get a can of Babbitt’s Concentrated Lye 
at your dealers today and test for yourself this 
quick, easy, modern way of peeling fruit. 
Write for booklet, giving many other labor- 
saving uses for Babbitt’s Lye. 
DIRECTIONS 
Boil half a can of Babbitt’s 
Concentrated Lye and a half 
ounce of alum in 9 gallons of 
water. Place fruit in wire basket 
or thin cloth and suspend in hot 
solution for two minutes. Rinse 
in cold water twice. For small 
quantities of fruit use 4 table¬ 
spoons of Babbitt’s and a pinch 
of alum to one gallon of water. 
V, 
contents: 
tr mint t 
94< Sodium Chloride 
2 % Sodium Sulphetc. 
Weight i3.25 ot , 
' P*»t Lye Soluitoa la Alt 
B. T. BABBITT, Inc 
