94 
WOMAN AND HOME 
From Day to Day 
The Year That’s Awa’ 
Here’s to the year that’s awa’! 
AVe will <3rink it in strong and in sma ; 
And here’s to ilk bonnie young lassie we 
lo’ed, 
While swift flew the year that’s awa . 
Here’s to the sodger who bled. 
And the sailor who bravely did fa’; _ 
Their fame is alive though their spirits 
are fled 
On the wings of the year that’s awa . 
. Here’s to the friends we can trust 
AVheu storms of adversity blaw; 
May they live in our songs and be nearest 
our hearts, 
Nor depart like the year that’s awa . 
—John Dunlop. 
t': 
The American Forestry Association 
has issued a call to every community in 
the United States to plant a permanent 
community Christmas tree. Many cities, 
town and villages now display a com¬ 
munity Christmas tree, gaily lighted dur¬ 
ing the holiday season, and the custom 
is growing. A living tree, representing 
the whole community, on a plot where 
public gatherings may be held, may be a 
permanent reminder of the Christmas 
spirit. AA r e like the plan, too, of planting 
memorial trees in honor of our soldiers 
and sailors, and many a community may 
be beautified by such planting. 
* 
THE R. N.-Y. has many visitors, these 
days, in Army drab or Navy blue young 
men whose healthy outdoor life in the sei- 
vice makes them think of the farm as a 
more congenial future than any indoor oc¬ 
cupation. There is one thing, though, 
that they often seem to fear, and that is 
the isolation and lack of congenial friends. 
Farm isolation is, as we all know, a very 
real disadvantage, and a marked factor 
in driving young people away from the 
farm. Anything that brings farmers to¬ 
gether in better organized social life is a 
benefit to the farm. 
* 
The recent article suggesting new in¬ 
terests for the women who have been do¬ 
ing Red Cross work will attract the at¬ 
tention of many farm women. AA e think 
all who have been doing such work liaie 
made new friends and formed new inter¬ 
ests. But Red Cross work is not by any 
means over and we think they will all do 
well to keep in touch with the great Na¬ 
tional organization, before seeking to turn 
their energies into new channels. They 
have gained in self-development by their 
altruistic work for others, and they will 
continue to develop in the same way. It 
is harder to keep in close union with one’s 
neighbors when working for personal good 
than when all unite for one common ob¬ 
ject. as in the Red Cross. 
* 
Has the exposed side of the house been 
fitted with double windows? AA e are not 
suffering the arctic rigors of last Winter, 
but drafts around the window frames are 
a disadvantage even during a mild AA in¬ 
ter. Where the window is near the plumb¬ 
ing, double sash is an insurance against 
frozen pipes, for the cutting draft 
around a window, where it strikes upon a 
water pipe, is often responsible for a stop¬ 
page. Our first aid for frozen pipes is a 
persistent application of cloths dipped in 
boiling water. This is much less risky 
than attempting to thaw with candle or 
lamp, and is very successful. 
Tennessee Notes 
Another year has passed by, bringing 
to the few its joys and to the many its 
sorrows, heartaches, desolations, and to 
the unnumbered oblivion of earthly things. 
And yet those of us who are left strive on 
with our puny might against the forces of 
destiny. Is it best to struggle, or just 
float on? Do you believe that what is to 
be will be, and’that we are only pawns or 
dull-colored threads in the loom of des¬ 
tiny, and that by trying to kick out we 
snarl the web and make the misfit pat¬ 
tern? I can ask the question, but I can¬ 
not answer. I know that if I sat down 
and ceased to struggle no raven would or 
could carry me sufficient food for myself 
and brood," and therefore my belief is that 
Cod helps them that help themselves. If 
people want to eat they must work. Sure, 
if money is plentiful, they, may lag. but 
over many of that kind causes a scarcity. 
Economv—do you bate the word : I 
am so used to it I do not mind, only, 1 
love to see people practice what they 
preach, and those beloved public servants, 
The RURAL NEW-YORKER 
January 18, 1919 
if they would only realize that the dear 
people whom they are so anxious to serve 
when out begging for office are quite as 
anxious to see their tax money used eco¬ 
nomically as their private means, there 
would be less unrest and dissatisfaction 
with those holding office. I have heard it 
said too many cooks spoil the broth, and 
that is partly the present trouble in some 
quarters. 
Everyone here cures their bacon for 
home use. Sausage is either baked in 
stone jars or fried in cakes, placed in 
glass fruit jars and covered with melted 
lard, sealed and set away for Slimmer use. 
Heads, jaws and part of the pig’s liver are 
boiled until tender, the meat removed 
from bones, run through food chopper, 
returned to the liquor, seasoned with salt, 
pepper and sage, thickened with meal, 
poured in crocks and covered, with lard 
and kept in a cool place. Slice, roll in 
flour and fry brown. By the way, I took 
a notion for a bit of cranberry sauce for 
Christmas ; berries were 25c a quart. They 
lost their flavor then and there. Eggs 
are 65c per dozen. I chased my hens up 
hill and down ; finally I went to feeding 
them all they would eat. In a week they 
were singing and now they are laying 
right along. Moral: It requires feed to 
produce eggs. I raised 14 turkeys and 
have hauled them back and forth to the 
store until I am rid of all but one. Some 
were too light to meet the requirements of 
the law; another time they could not be 
shipped, and the last time still under¬ 
weight. My advice to poultry raisers is 
to purchase daily the latest bulletins on 
the poultry rulings, especially if you are 
six or seven miles from market, and if the 
children are barefooted and cannot go to 
school until everything is just right—well, 
just do the best you can, that’s all. Don’t 
grumble, for, of course, many people can¬ 
not be expected to look on both sides of a 
question at once. They cannot realize 
that if a woman chases after a turkey 
nine months and is so lucky as to sell him 
for 25c per lb., and learns that the one 
who eats him paid 65c per lb., she is a 
bit skeptical in regard to the cutting out 
of profiteers, and feels that she should be 
allowed to get from under a losing propo¬ 
sition. And now here’s hoping that all 
mistakes of the past will prove blessings 
of the future, and that each and every¬ 
one may enjoy a prosperous New Year. 
mbs. l>. B. p. 
Uses of Dried Fruits and Vegetables 
This is the season of the year when we 
bring out our dried fruits and vegetables, 
and wonder what we can do with them to 
make them into attractive and appetizing 
dishes for our families. The first step 
in the successful preparation of these 
dried fruit products is to soak them in 
cold water for a long enough time to allow 
them to regain the moisture lost during 
the drying process. This may be from 
two to three hours, or from 10 to 12. 
With home-dried products we usually al¬ 
low the same amount of time for soaking 
as it took for the drying process. Corn 
and beans are small, but they have a thick 
outer skin, and must be soaked over night; 
prunes and other dried fruits absorb wa¬ 
ter readily, and a few hours is a sufficient 
time for soaking them. 
Dried products should not be soaked in 
a haphazard fusion, dirt and all. They 
should be first looked over carefully to.re¬ 
move dirt, small stones or wormy and im¬ 
perfect pieces. Next cover with luke¬ 
warm water and let stand five minutes to 
soften slightly. Drain off this water and 
wash until absolutely clean. Now cover 
with cold water and let. stand the re¬ 
quired time. When ready for cooking place 
over the fire in the water in which they 
were soaked and bring to the boiling 
point; then simmer until the product is 
tender, but not broken. To throw the 
water away in which fruits and vege¬ 
tables are soaked is to lose certain min¬ 
eral salts and necessary food substances 
which are essential to our bodies. AVhen 
adding sugar to your fruit, do it after the 
fruit has cooked about half an hour. 
Black Bean Soup.—One pint black 
beans, two quarts cold water, one small 
onion, two stalks celery or one-fourth 
teaspoon celery salt, one-half tablespoon 
salt, one-eighth teaspoon pepper, one- 
fourth teaspoon mustard, a few grains 
cayenne, three tablespoons butter, one and 
one-half tablespoons flour, two hard- 
boiled eggs, one lemon. Soak beans over 
night; in the morning drain and add cold 
water. Slice onion and cook five minutes 
in half the butter; add to the beans with 
celery stalks broken in pieces. Simmer 
until beans are soft, adding more water 
as water boils away Rub through a sieve, 
reheat to boiling point and add salt, pep¬ 
per, mustard and cayenne, well mixed. 
Bind with remaining butter and flour 
cooked together. Cut eggs in thin slices 
and lemon in thin slices, removing seeds 
Put in tureen and strain soup over them 
Cream of Lima Bean Soup.—One cup 
dried Lima beans, three pints cold water, 
two slices onion, four slices carrot, one 
cup milk, four tablespoons butter substi¬ 
tute, two tablespoons flour, one teaspoon 
salt, one-half teaspdon pepper. Soak 
beans over night; in the morning drain 
and add cold water; cook until soft and 
rub through a sieve. Cut vegetables in 
small cubes and cook in one-half the fat; 
remove vegetables, add flour, salt and 
pepper and stir into the boiling soup. 
Add milk, reheat, strain and add remain¬ 
ing butter in small pieces. 
Split Pea Soup.—One cup split peas, 
two and one-half quarts cold water, one 
pint milk, one-half onion, three table¬ 
spoons fat, two tablespoons flour, one and 
one-half teaspoon salt, one-eighth teaspoon 
pepper, two-inch cube of fat salt pork. 
Pick over peas and soak several hours; 
drain, add cold water, pork and onion. 
Simmer until soft; rub through a sieve. 
Add butter and flour cooked together, and 
salt and pepper. Dilute with milk, add 
ing more if necessary. Serve hot. 
Boston Baked Beans (Boston Cooking 
School Cook Book).—Pick over one quart 
pea beans, cover with cold water and soak 
over night. In the morning drain, cover 
with fresh water and cook until _ skins 
will burst. Drain beans. Scald rind of 
three-fourths pound salt pork, scrape, re¬ 
move one-fourth-inch slice and put in bot¬ 
tom of bean pot. Cut through rind of re¬ 
maining pork every one-half inch, making 
cuts one inch deep. Pui: beans in pot and 
bury pork in beans, with rind exposed 
Mix one tablespoon salt, one tablespoon 
molasses and three tablespoons sugar; 
add one cup boiling water and pour over 
beans; then add enough more boiling wa¬ 
ter to cover beans. Cover bean pot, put in 
oven and bake slowly six to eight hours; 
uncover pot the last hour in order to 
brown the pork. Add boiling water as is 
needed during the baking. 
Boston Brown Bread.—One cup rye 
meal, one cup cornmeal. one cup graham 
flour, three-fourths tablespoon soda, one 
third teaspoon salt, three-fourths cup mo 
lasses, two cups sour milk or one and 
three-fourths cups sweet milk or water 
Mix and sift dry ingredients, add molasses 
and milk, stir until well mixed, turn into 
a well-buttered mold apd steam three ant 
one-half hours. The mold should never 
be filled more than two-thirds full. 
Lima Beans “Dry.”—Soak Lima beans 
in cold water over night. In the morning 
place in a saucepan and boil very slowly 
until soft. Add milk or cream, butter, 
salt and pepper and a small quantity of 
curry powder. Serve hot. 
Lima Beans en Casserole.—Soak two 
cups of dried Lima beans over night. In 
the morning drain and put in a butterec. 
casserole. Sprinkle with one-half tea 
spoon salt and one-fourth teaspoon pep¬ 
per. Cut a two-inch cube of salt pork in 
small pieces; try out and strain. To this 
fat add one small onion finely chopped, 
and stir constantly until onion is a golden 
THE BEST LINIMENT 
TorTUieumatism 
—Father Uses 
Musterole 
At the first twinge of 
rheumatism, father asks for 
Musterole—that clean, 
white ointment which 
rightfully takes the place of 
the old-fashioned mustard 
plaster. 
He rubs it gently on the aching 
spot, and instantly a pleasant 
tingle of skin tells him that 
Musterole has already begun its 
healing work. 
It penetrates way down and 
generates a peculiar heat which 
eases aching nerves and muscles. 
But strangely enough, after the 
first momentary glow of warmth, 
there comes a feeling of delightful 
soothing coolness. 
Musterole relieves without dis¬ 
comfort. It does not burn or 
blister. 
It is made with oil of mustard 
and a few home simples, and is 
excellent for any ill for which in 
olden days you would have used 
a mustard plaster. 
Try it for coughs, colds (it 
often prevents pneumonia),croup, 
bronchitis, sore throat, stiff neck, 
neuralgia, headache, lumbago, 
rheumatism, or other pains and 
congestions. 
Many doctors and nurses use 
Musterole and recommend it to 
their patients. 
Keep a jar always handy in the house. 
It gives quick and safe relief_—and as 
a preventive and dependable first aid-~ 
you cannot afford to be without it. 
30c and 60c jars; hospital size $2.50 
The Musterole Co., Cleveland, Ohio 
BETTER THAN A MUSTARD PLASTER 
OR PAIN KILLER FOR THE HUMAN BODY 
Gomhault’s 
Caustic Balsam 
IT HAS NO EQUAL 
— It is pe no- 
■ Ur tratlng, sooth¬ 
ing and healing, and 
1L. for all Old Sores, 
me Bruises, or 
Wounds, Felons, Boils, 
Uium^m Corns and 
numan buhio n 
CAUSTIC BALSAM has 
P A J u no equal as 
DOUy a Liniment. 
We would say to all 
who buy it that it does 
not contain a particle 
of poisonous substance 
and therefore no harm 
can result bom its ex¬ 
ternal use. Persistent, 
thorough use will cure 
many old or chronic 
ailments and it can be 
used on any case that 
requires an outward 
application with 
perfect safety. 
Perfectly Safe 
and 
Reliable Remedy 
for 
Sore Throat 
Chest Cold 
Backache 
Neuralgia 
Sprains 
Strains 
Lumbago 
Sore Lungs 
Rheumatism 
and 
allStiffJoints 
REMOVES THE SORENESS-STRENGTHENS MUSCLES 
Cornhill, Tex.—“One bottlo Caustic Balsam did 
my rheumatism more good than U50.00 paid lu 
doctor's billy.” OTTO A. I1KYKK. 
Price $1.76 per bottle. Sold by drugglati, or sent 
by us express prepaid. Write for booklet It. 
The LAWRENCE-WILLIAMS COMPANY, Cleveland,0. 
LET US TAN 
YOUR HIDE. 
Horse or Cow hide, Calf or other skins 
with hair or fur on, and make them 
Into coats (for men and women), robes, 
rug-s or gloves when so ordered. Your 
fur gooda will cost you less than to buy 
them and be worth more. 
Our Illustrated catalog gives a lot of 
Information. It tells how to take oil! 
and care for hides ; how and when wo 
pay the freight both ways ; about our 
safe dyeing procoss on cow and horse 
hide, cnlf and other skins; about the 
fur goods and game trophies we sell, j 
taxidermy, etc. 
Then we have recently got out an¬ 
other we call our Fashion book, wholly 
devoted to fashion plates of muffs, 
neckwear and other fine fur garments. 
With prices ; also fur garmonts remod¬ 
eled and repaired. 
You can have either book by sending^ 
your correct address naming which, or 
both books If you need both. Address 
The Crosby Frisian Fur Company, 
571 Lyell Ave., Rochester, N. Y. 
Maple Syrup Makers 
One man can operate any size I. 
X. L. evaporator. Don’t require 
1 water in finishing up. 
Makes best syrup wl 
pen so ami fuel. Wri 
with least cx- 
te for eata¬ 
pe nso and tuel. Write lor cata¬ 
logue nnd state number of trees 
you tap. 
WARREN EVAPORATOR WORKS CO.. 
Warren, Ohio 
start you on the road to bigger profits by givln 
our experience ami particulars about the BEST i 
Prices for PURE MAPLE PRODUCTS are hlghi 
GRIMM’S Maple Syrup Evaporators 
What the GKIMM EVAPORATOR has done for others— 
i twill do for you—fuse and shallow’ boiling and the siphon, 
which clarifies the liquid, produces QUALITY. We will 
start you on the road to bigger profits by giving you the benefit of 
3EST APPARATU8 rnudo. 
t higher. The supply is ex¬ 
hausted—the demand 
Is Increasing rapidly. 
Our COMPLETELY 
EQUIPPED EVAP¬ 
ORATOR will pro¬ 
duce the best quality 
of MAPI.E SYRUP. 
ORDER NOW. 
Ask for catalog 
** B ” and state 
number ot trees 
you tap. 
Rutland, Vt. 
G. H. GRIMM ESTATE 
INTERESTING GARDEN BOOKS 
A Woman's Hardy Garden— Bu Mrs. 
H. R. Elu .$1.75 
Old Time Gardens —Bu A. M. Earle 2.50 
Flowers and Ferns in Their Haunts— 
By M. O. Wright .... 2.00 
Plant Physiology— Bu Duggan . . 1.60 
For sale by Rural New-Yorker, 333 W. 30tli SI ,N.Y. 
" - * 
