990 
The RURAL NEW-YORKER 
June 21, 1910 
Real Overalls 
for farm work 
Blue Buckle 
Over Alls 
have the quality that makes them last longer and give better 
service than any farm work garment you ever wore. Cut big 
and roomy to guarantee more comfort and greater service. 
Made by the best Union workmanship. Unbreakable seams, 
reinforced backhand, solid brass fittings. Blue Buckles are the 
choice of engineers and mechanics as well as farm men because 
they certainly give the greatest wear value and satisfaction. 
JOBBERS OVERALL CO., Inc., Lynchburg, Va. 
Largest manufacturers of Union Made Overalls exclusively in the world 
Don 7 t Buy a Farm 
Until You nee thin <!8 Acre General Purpose Farm 
Chestnut loam soil. Complete set farm buildincs. 
Timber. Stream. Pleasant surroundings. Season’s 
crops included. Snap; $5,500. Details, Photos, Cata¬ 
logue offerings 3 counties surrounding Philadelphia 
thru Frank T. Keese, 6 East Airy St.. Norristown, Pa. 
JJh mostly flat land; good 
-t--*-w w i lonse . two barns: 
rich soil; tine clover growing: to settle estate; 
only$/J,000; $1,200 cash: buildings insured $1,700; 
close up to town: line location: first one sees it 
buys it. HALL’S FARM AGENCY. Corning, Steuben Co.. N.Y. 
FERTILIZERS AND CROPS by Dr. L. JL Van 
Slyke, Price, $2.50. The best general 
farm book. For 6ale by Rural New-Yorker 
02 A erne 414 miles. Port Jervis, Orange 
rarm 5,0 HCre5 ‘ Co.. N. Y.; ht mile Huguenot: 
■ ■ mostly level state road; 7-room house, 2 
barns; fair condition. S7.500 ; possession at once. 
Easy terms. HARRY VAIL,New Milford, Orange Co., N. Y. 
Binder Twine 
Get our low 1919 prices. Farm- 
eragents wanted. Sample free. 
THE0. BURT & SONS. Melrose, Ohio 
Apple BARRELS 
Elm hoops. Thor- 
oughly seasoned material. IlOBT. (UI.L1ES, Medlnn, N. Y. 
CORN 
of Harvester. 
IIADUrtlTD One man, one horse, one row. 
nHIl I bit Seif Gathering. Equal to a Corn 
Binder. Sold direct to Farmers for 22 yrs. Only 3525 
with fodder binder. Free Catalog showing pictures 
PROCESS CORN HARVESTER CO.. S«lln«. Kaos. 
Arronloa Mason sold 18 Sprayers and Autowasliers one 
AgoniOa Saturday. Profits, D2.50 each. Square Deal. 
Particulars free. RUSLER COMPANY, Jounstows, Ohio 
ui'inhh i iiabuncyn, you INDEPENDENT 
^'Here’s the neatest little outfit for the farmer who raises a limited amount of grain. You'^ 
aie dependent on no one. You can thresh when you choose. It’s a simple machine; 
takes up little room. Has cylinder 23 inches wide and will thresh 400 to 600 bushels of 
oats a day. Write »»«—let us tell you how reasonable you can buy one of our 
THRESHERS 
They’re made In sizes to suh your farm and your pocket-book, 
light yet strong—have large capacity—durable—separate even¬ 
ly and tapidly. The repair expense is low. “It’s a bummer’* 
says one man. They’ie ideal for billy districts. Require 
medium power. Don’t buy till we give you figures. Write 
for ucw 1914 Catalog It’s free. 
A. W. GRAY’S SONS, Inc., 
Box M Poultney, Vt. 
They’re 
SMALL INVESTMENT 
REASONABLE PRICE 
Thresh Grain 
When You 
Have Time 
Capacities from 
500 to 1200 
Bushels Daily 
Things to Eat 
Pickles as Good as Your Grandmother 
Used to Make 
Part I 
Utensils and Vinegar. —On account 
of the chemical action of vinegar, one of 
the important pickling ingredients, upon 
metal, porcelain lined, agate or granite 
kettles and wooden spoons should be used 
for pickle making. Care should be given 
to the kind of vinegar purchased for mak¬ 
ing relishes: cider vinegar is best. Vine¬ 
gars vary widely in their acidity; if your 
make is very sour use less than is called 
for in the recipes that follow. In pickle 
making never allow vinegar to boil too 
long, for it loses its strength. 
Spices. —-Spices should be carefully 
blended, so that one flavor does uot pre¬ 
dominate. Unless confined in a cloth bag 
they will make the pickle mixture have a 
dark appearance; then, too, in this form 
they can be removed easily from the 
pickle mixture when it is sufficiently 
spiced. Too much condiment must not 
be used, for it will conceal the flavor of 
the original foods. 
Brining.- —Most of the foods used for 
pickling contain a large amount of water, 
and in order that they may absorb the 
vinegar or syrup the water must be drawn 
out. The method employed for this pur¬ 
pose is called brining. It also makes the 
tissues of the products firmer and im¬ 
proves their flavor. Pickling foods may 
be left in brine for a limited period; too 
long will cause the products to shrivel. 
For briniug use soft water; the iron or 
lime waters discolor the product. A 10 
per cent solution is usually strong enough 
to make a good brine (one gallon water 
to 1% cups salt). There are a few 
fruits and vegetables used for pickliug 
where the finished product is better if 
the product is parboiled in salt water. 
Both methods make the tissues firm and 
aid the product in absorbing the vinegar 
or syrup. "When sufficient acidity has 
developed in brine, bubbles will cease to 
rise from the sides of the container; at 
this period the air should be excluded; 
this cau be done by covering the mixture 
with auy melted edible fat or melted 
paraffin. The container should not he 
disturbed or moved until the seal has had 
a chance to set. Too. much emphasis 
cannot be placed on entire exclusion of 
air from pickle mixtures. Before using 
brined pickles soak for 1% hours in clear 
cold water. If they are soft soak in 
lime-water solution (one ounce lime, cal¬ 
cium oxide, to oue gallon water) for two 
hours, then soak iu clear cold water for 
one more hour. 
Containers. —Crockery or glassware 
containers are best for storing pickle 
mixtures. Containers should be carefully 
covered with a clean white cloth to ex¬ 
clude harmful bacteria. They should be 
carefully sterilized in boiling water before 
using. A small amount of horseradish or 
a few nasturtium seeds added to vinegar 
will prevent it from molding. Vinegar 
should uot be boiled too long, for it loses 
its strength. 
Color Preservatives. —To preserve 
the color of pickling products various 
methods are employed. Soak pickles af¬ 
ter brining in a solution of soda water 
(one teaspoon soda to one gallon water) 
for one hour; then rinse off this solution 
and soak for one hour in clear cold 
water. Another way of preventing the 
loss of color of pickles is to pour cold 
vinegar ovey them and heat the mixture 
gradually to the boiling point. A third 
successful method of producing a bright 
green color and characteristic flavor as 
well is to place the well-drained brined 
pickles in a granite kettle lined with 
spinach or grape leaves, cover the product 
with the leaves and pour over boiling 
water. Cool quickly aud allow to stand 
for four hours. 
Rummage Pickles. —Two quarts green 
pickles, oue quart ripe tomatoes, 2% 
bunches celery, three large onions, two 
sweet green peppers, two sweet red pep¬ 
pers, three pints small green cucumbers, 
one-third cup salt, one quart vinegar, two 
cups brown sugar, one tablespoon mus¬ 
tard seed, one tablespoon cinnamon, one 
small hot red pepper. Chop the vegeta¬ 
bles or put them through a food chopper. 
Combine thoroughly, cover with salt (one- 
half cup) and let stand over night. In 
the morning drain well and add the 
spices, sugar, salt aud vinegar. Let this 
mixture stand for five or six hours, then 
put over the lire and cook until dear; 
seal hot in sterilized jars. 
Green Tomato Picki.e. —Four quarts 
green tomatoes, five large onions, 2% 
cups brown sugar, one lemon, 2% cups 
vinegar, one tablespoon whole peppers, 
one tablespoon whole cloves, oue table¬ 
spoon crushed celery seed, one tablespoon 
mustard seed, 1 teaspoon ground mus¬ 
tard, three-fourths cup salt, three small 
red pepper pods. Prepare the tomatoes 
and onions and chop fine, put into an 
enamel pan, cover with salt and let stand 
over night. Put the spices in a cheese¬ 
cloth bag; slice the lemons and pepper 
pods fine. Combine all the ingredients 
except the pepper pods; cook for 45 min¬ 
utes, stirring gently at intervals to pre¬ 
vent burning. Pack iu hot sterilized jars 
aud garnish with thin strips of the red 
pepper. 
Dill Pickles.— One hundred medium¬ 
sized fresh cucumbers, small amount of 
dill seeds, one-third cup mustard seed, 
oue-half cup grated horseradish, six small 
red peppers, 2% gallons water, two 
quarts vinegar, 2% cups salt, grape 
leaves, two bay leaves. Wash the cucum¬ 
bers and soak in a mild brine (two-thirds 
cup salt to each gallon of water) for 24 
hours. Then drain off the brine and 
arrange the cucumbers in a glazed crock 
in layers, alternating a layer of pickles, 
grape leaves, dill seed, bay leaves and red 
peppers cut in small pieces, together with 
the mustard seed and grated horseradish. 
Heat the water, vinegar and salt and 
pour boiling hot over the pickle mixture, 
which has to be put in hot sterilized jars. 
Seal at once. Elizabeth, ii. boiin. 
Ways with Cherries 
Stewed Cherries.—Wash anil stem one 
quart of large sweet cherries. Add one- 
fourth cup of sugar, one teaspoon of 
lemon juice aud one cup of water. Sim¬ 
mer until the cherries are tender. Serve 
cold with cream poured over. For other 
occasions put cherries iu tall glasses, cov¬ 
er with whipped cream, serve with sponge 
cake. 
Preserved Cherries in Currant Juice.— 
Pick over and wash enough red currants 
to measure one pint, add water to cover 
and cook until currants are soft. Strain 
through a jelly bag, and to juice add one 
quart of cherries and two pounds of 
sugar. Cook until thick and seal while 
hot. 
Cherry Jelly.—Pick stalks from two 
pounds of ripe cherries and a handful of 
red currants; pound fine iu order to bruise 
stones and kernels, take them up and 
place them in a small preserving dish, 
with one pound of fine loaf sugar and half 
a pint of water; set to boil on the stove 
five minutes; pour all into jelly bag; mix 
juice then with two ounces of gelatin and 
pour into a mold embedded iu ice. Dec¬ 
orate with halved cherries. 
Cherry Shortcake.—Sift together one 
pint of flour, with one-half teaspoon of 
salt aud two teaspoons of baking powder. 
Rub in two tablespoons of butter and mix 
to a soft dough with sweet milk. Roll out 
in two layers and bake iu a hot oven until 
nicely browned. Pit sweet cherries and 
crush slightly, adding sugar to taste. 
Spread between the layers of biscuit while 
it is hot, together with layer of sweetened 
and flavored whipped cream. Cover top 
layer with whipped cream ; decorate with 
large cherries. 
Cherry Turnovers.—Roll out pieces of 
plain pie crust and •cut into squares. Mix 
one pint of washed pitted sweet cherries, 
one-lialf piut of shredded almonds, one- 
fourth cup of sugar and one-half teaspoon 
of cinnamon. Place some of the cherry 
mixture in each square of paste, partly 
turn oue side over the other, and press 
edges tightly together. Place in pie- 
pans, brush with cold water and bake in 
a dish in oven until lightly browned. 
Serve cold. 
Cherry Dessert.—Sift together two 
cups of flour, one ceaspoon of sugar, a 
pinch of salt, one-half teaspoon of soda 
and one teaspoon of cream of tartar. 
Stone oue pint of cherries into the mix¬ 
ture ; mix well, adding milk, about one 
cup, to make a stiff batter. Steam about 
1% hours, keeping water iu the kettle 
constantly tboiling. Serve with sauce 
made as follows: Mix well cup of sugar, 
one teaspoon of sifted flour, one teaspoon 
of butter; stir in a cup of boiling water, 
boil three minutes, stirring well. Now 
add one-half cup hot coffee and oue tea¬ 
spoon vanilla when taking from fire. 
Cherry Pie.—Line a deep pie plate with 
rich crust, dust over with flour, then a 
layer of sugar. Stone a pint of cherries 
into the plate, thus saving juice; then 
add another layer of sugar, dot over with 
butter and sift over a teaspoon of flour. 
Put on upper crust, having three cuts in 
center as an outlet for steam. Turn low¬ 
er crust up over the top, pressing firmly 
together to prevent juice running out; 
bake in hot oven. 
Cherry Roly Poly.—Make a dough 
same as for baking powder biscuit and 
roll it into a thiu oblong sheet. Drain 
two cups of pitted cherries, spread them 
e only over the top of the dough, leaving 
an inch-wide space along each side. Sprin¬ 
kle a cup of sugar over the fruit, sift one 
tablespoon of cornstarch or flour over 
this and form into a roll like jelly cake. 
Wring a muslin cloth a little larger than 
the dumpling out of hot water, flour the 
inside, wrap it around the roll and baste 
closely together. Set a plate in a kettle, 
lay the dumpling on it. cover deeply with 
boiling water and boil steadily for IV* 
hours. Do not uncover the kettle except 
toward the last to see if more water is 
needed. Serve hot with a sauce made of 
oue cup of sugar and one-third cup of but¬ 
ter creamed together. Just before serv¬ 
ing flavor with lemon aud whip in the 
whites of two eggs beaten to a stiff froth. 
Cherry Tapioca.—Cover one cup of 
pearl tapioca with cold water, let stand 
all night. The first thing in the morning 
put it in double boiler and add one piut of 
boiling water; let it cook until clear; add 
juice of one lemon, oue-half cap of sugar 
and one pint howl of stoned cherries. 
Pour into a mold, set ou ice to get cold; 
unmold uud serve with whipped cream. 
HELEN A. LYNAN. 
