1387 
Ihe RURAL NEW.YORKER 
Controlling Cockroaches 
Can you advise us what remedy will 
effectually exterminate the ordinary 
kitchen cockroach? We have used three 
different preparations without seeming to 
make any difference. We try to keep 
pantry, closets and kitchen very clean, 
but these pests multiply at an alarming 
rate. We use much wood; I think they 
breed in that way, for I have noticed 
that the woodbox always seems to have 
plenty of that kind of life. A. i. s. 
It is probable that the wood-box affords 
harbor for the insects ^o breed in cracks, 
or underneath, and it should be frequently 
treated to destroy the pests. While clean¬ 
liness is a great help in controlling this 
pest, it must be assisted by various poi¬ 
sons or repellents. You can get rid of 
the roaches b^ keeping everlastingly at it, 
unless there is a nearbv dwelling, store 
or warehouse badly infested, and this is 
not very likely in a country home. 
iMost of the proprietary preparations 
sold are of value if conscientiously used. 
Cracks and crevices offering places for 
concealment should be filled with putty, 
after a thorough cleaning has routed out 
any lurking insects. Phosphorus paste is 
often used in greenhouses to destroy 
1 ‘oaches; spread on buttered bread, and 
put small pieces ai’ound their haunts at 
night. Any remaining pieces should be 
gathered up first thing in tlie morning 
and burned, to avoid risk to domestic pets 
day. Allow four days’ cure for each 
pound in a ham or shoulder, and three 
days for smaller pieces. A 15-lb. ham 
would thus take GO days; a lO-lb. piece 
of bacon 30 days. When cured, take out 
of pickle, \vash in lukeAvarm yvater, string, 
and hang in smokehouse. 
If dry curing is desired, prepare for 
each 100 lbs. meat seven pounds salt, 
pounds sugar, two ounces saltpeter. Mix 
all ingredients thoroughly, rub one-third 
of mixture over the meat, and pack in 
box or on a table. The third day move 
the meat, and rub well with half the re¬ 
maining mixture. The seventh day move 
the meat again, rub the remainder of the 
mixture on, and then pack the meat to 
cure. Allow a day and a half cure for 
each pound of meat. Fat backs for 
pickled pork are usually put in the fol¬ 
lowing pickle: Four gallons water. 10 
pounds salt, and two ounces saltpeter to 
each 100 lbs. meat. 
When the meat to he smoked is re¬ 
moved from pickle and washed it should 
hang in smokehouse 24 hours before 
smoking. Start a slow fire, so the meat 
will Avarm up gradually. The tempera¬ 
ture should then be held at 120 to 125 
degrees. Hang so pieces of meat do not 
touch. Smoke 30 to 48 hours, unless for 
long keeping, Avhen a longer and sloAver 
smoking is desirable. AVhen the meat is 
cold and firm, Avrap each piece separately 
in paper, and then put in muslin bags. 
The meadow design centerpiece Is something decidedly new in idea and is very effective, 
inere is quite a bit of Avork to be done on the design, but none that is diilicult or requiring 
painstaking care in the placing of tlie stitches. Tliere is the green background formed of the 
material, over Avhich there is the Gobelin stitch or flat stitch in light green, then the pro¬ 
fusion or small flowers formed with the Inzydaisy stitch, and French knots, in shade of pink, 
dark rose, lavenffer, purple, red, yellow and white, with an occasional yellow or blue butterfly 
and several of the Insects commonly called darning needles in light green. The trimming of 
the centerpiece should be decidedly contrasting to the green material, such as cream, white 
or yellow. We can supply a very pretty fringe of just the right contrast. The design, Xo. 
1432, is on a very fine quality of green art linen, size 27 inches, and, Avith floss to complete 
embroidery, costs 85 cents. Fringe, 50 cents extra. 
or poultry. This has been quite satis¬ 
factory m our greenhouse experience, 
liorax*. ground in a mortar Avith sugar or 
sweet chocolate, and dusted into cracks 
Avbere they congregate, is often found 
satisfactory. Plaster of I’aris well mixed 
Avith one-third sugar offers another 
method of destruction; the SAveetened 
))laster should be near fiat saucers of 
Avater, having a piece of Avood or card¬ 
board laid on the edge to form a bridge, 
and this is .said to be (piite efficacious in 
destroying the insects, the moistened 
j>la.ster naturally lying heavily on their 
digestion. Burning pyrethrum poAvder in 
infested rooms is said to be effective, the 
room being closed to hold the fumes 10 or 
12 hours, but this is not usually con¬ 
venient in a kitchen. We do not advi.se 
fumigation by hydi-ocyanic acid gas or 
bisulphide of carbon; the first is exces¬ 
sively dangerous for household use, and 
the ri.sk of explosion from fire is too great 
Avith the latter under household condi¬ 
tions. Persistent use of “roach jiowders” 
and the other remedies suggested Avili 
certainly do aAvay Avith the pests. The 
cockroach in the United States is a mild 
jdague compared Avith his tropical 
brother; Miss Kingsley, in her very enter¬ 
taining “West African Sketches,” says 
slie was assured by friends in Sierra 
Leone that a well-grown West African 
cockroach could stand up by the side of 
a quart measure and drink from its rim 
without stretching! 
Curing and Smoking Meat 
I would be glad to know of a reliable 
recipe for salting hams and shoulders, 
amount of salt, etc., required i)er 100 lbs. 
of meat, so they Avill save for Summer 
use; also the best Avay to pack aAvay 
from flies, etc., after meat is smoked. 
ANXIOUS READEK. 
I Avould like methods for curing and 
smoking hams and bacon; state best 
material to use and hoAv long. T. i>. F. 
The folloAving is a Government formula 
for brine-cured pork : For each 100 lbs. 
pork use eight pounds salt, 2^/^ pounds 
sugar or syrup, two ounces saltpeter, four 
gallons water. In Avarm Aveather use 
nine or 10 pounds salt. Make the brine 
the day before it is used, so that it is 
quite cold; it should be Avell boiled. Place 
hams in bottom of container, shoulders 
next, bacon sides and small cuts on top. 
Pour in the brine, covering meat fully. 
Let it remain live day.s, then change the 
meat, placing the bottom pieces on top. 
Bepcat this on the .niid eighteenth 
‘The outside bag may be painted Avith 
AvhiteAvash to which glue has been added, 
as a protection against insects. Uo not 
try to hang up by the string used in the 
smokehouse; if this is allowed to pro¬ 
trude you cannot' make the wrapping 
tight. This string should be taken out, 
and the hole it passed through, and 
knuclde or bones, be well peppered as an 
additional precaution against insects, 
llang meat in a cool, dark, dry place. 
Storeroom AvindoAVs should be Avell 
screened, as this keeps out maiji annoy¬ 
ing insects. 
The best material to use in smoking is 
green hickory or maple. Besinous wood, 
such as pine, Avould injure the flavor! 
Corncobs are often used, but they deposit 
more soot, injuring the appearance of the 
meat. 
Apples Once More 
Smothered Apples.—Quarter and core 
but do not peel apples. Pack closely in a 
stone jar. AIIoav one cup of sugar and a 
pinch of cinnamon to each quart of ap¬ 
ples, add a little water and bake slowly, 
closely covered, for hours. Serve with 
their own liquor or with cream. May be 
prepared or served cold for breakfast. 
Will be found much superior to ordinary 
baked apples. 
Apple Shortcake.—Make a rich biscuit 
cnist and bake it in a shallow pan. When 
it is done split it open, butter each piece 
and on one arrange a layer of apples 
cooked slowly in syrup until they are 
tender. Put on the other half bottom 
upAvard, and cover it Avith fruit. Serve 
Avith rich cream and shaved maple sugar. 
Apple Tapioca Pudding.—Pour a pint 
and a half of cold Avater over half a tea¬ 
cupful of tapioca and stand it over the 
fire until it is cooked clear, stirring al¬ 
most constantly; sAveeten to taste and 
flavor Avith nutmeg. IMace six pared and 
cored apples in a baking dish, cover Avith 
the tapioca and bake until the apples are 
done. 
Fmergency Apple Pudding.—An easily 
made pudding that has served an old 
liousekeeper on man.v emergency occasions 
IS prepared by making a mixture of one 
cupful of flour, one cupful of sugar, one 
cujiful of milk, a half cupful of butter 
and three eggs, and adding to it three 
choitped ajijiles and three-quarters of a 
cupful of chopped raisin.s. This should 
be baked in a moderate oven about half 
an hour. Serve with hard sauce. 
Will there be 
aMctrola in your home 
this Christmas? 
ITS USEFULNESS—ITS SERVICE— 
is beyond computation for it brings the 
ministry of music into your home. 
Christmas morning with a Victrola in your home! Here 
are Caruso, Alda, Braslau, de Gogorza, De Luca, Farrar, 
Galli-Curci; Garrison, Gluck, Homer, Martinelli, McCormack, 
Melba, Schumann-Heink, Scotti, Whitehill, Witherspoon, 
and other great vocalists to sing for you. • 
Another moment and in come Elman, Jascha Heifetz, 
Kreisler, PadereAvski, Powell, Zimbalist, and other famous in¬ 
strumentalists to play for you. Then there folloAv the Boston 
Symphony Orchestra, Philadelphia Orchestra, Sousa’s Band, 
Pryor’s Band, Conway’s Band, Victor Herbert’s Orchestra, 
and other celebrated musical organizations to entertain you. 
And you have, too, Harry Lauder, Marion Harris, Raymond 
Hitchcock, and other comedy “headliners” to cheer you with 
their merry music and wit. 
Such a Christmas as that will be! And every home can 
have this superb entertainment on Christmas day and every 
day, for all these great artists make records for the Victrola^ 
exclusively. 
Victors and Victrolas. $12 to $950. .Any Victor dealer will gladly play' 
any music you wish to hear. Write for catalog and name of nearest dealer. 
Victor Talking f.^achine Co., Camden, N. J. 
Sup 
Victor 
remacy 
Victrola is the Registered Trademark 
of the Victor Talking Machine Company 
designating the products of this Company 
only. 
New Victor Records demonstrated at all 
Valuable 
Information 
You will find valuable information 
in the following booklets—they 
are based oa the latest and best 
medical knowledge. 
Nujol Laboratories 
ST.ANDARD OIL CO. <NEAV JERSEY) 
50 Broadway, New York 
Send me without charge the booklet cheeked 
□ "THIRTY FEET OF DANGER” 
Constipatiou-auto-intoxication in adults 
□ "AS THE TWIG IS BENT” 
Couatipution in infancy and childhood 
□ "THE DAYS THAT GO BEFORE” 
Constipation in pregnancy and nursing 
□ "WAGES OF NEGLECT” 
Constipation as a cause of piles 
□ "AS THE SHADOWS LENGTHEN” 
Constipation in old age 
Farmers, Attention 
1 s t—Are you using Grange Exchange Feeds 
and Grains? 
2nd Do you knovr that we are offering mixed 
feeds that contain no by-products ? 
3rd—The Exchange State Brands of fertilizers 
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and Lowest possible price. 
4th—We have closed contracts with reliable 
firms to supply you with High Quality 
Farm and Garden Seeds, Spraying Mate¬ 
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supply you with anything else you want. 
Write for information. 
New York Grange Exchange, Inc. 
308 South Salina Street SYRACUSE. N. Y. 
PRODUCTIVE POULTRY HUSBANDRY, 
by Harry R. Lewis j $2. A popular Poultry 
work. For talc by Rural New - Yorker 
