The RURAL NEW-YORKER 
1245 
Learn how the Mueller Pipeless is It’s all ex] 
built so it has greater heating surface Mueller b 
—how the register face is made so it 
delivers a greater volume of heat— Heatin 
how the air chambers are built for book to-di 
free and unrestricted passage of air ing winter 
— how the hood and casing construe- e( j c heerf 
tion effect greater efficiency. 
L. J. Mueller Furnace Co., Milwau. 
Maker* of Heating Systems of all Kinds Since 1857 
New York Distributors: 
W. A. Case & Son Mfg, Co., Brooklyn, N. 1 
VV. A. Case & Son Mfg, Co., Buffalo, N. Y. 
W. A. Case & Son Mfg. Co., Syracuse, N. 1 
21 other distributing points. Immediate 
re^l comfort! 
horse blanket and a Winter robe feel as 
though you had nothing over you. Me 
who laughs after midnight in camp laughs 
loudest. And he who thought of the mos¬ 
quito netting up at the opening of the 
tent will laugh louder than they all. 
Smoke and Mosquitoes. —Why not 
build a little smudge fire in front of the 
tent to drive away, these pests? Why 
not? The Parson one time had a tent 
packed full of boys, fast asleep. A nice 
smudge fire of wet leaves was curling its 
smoke outside and the Parson was enjoy¬ 
ing the cool of the late evening by a 
nearby tree stump. But something hap¬ 
pened. The wind changed. A cloud of 
smoke went right into that tent.! A wild 
concerted yell came forth. Talk about 
hornets coming out of a nest in the grass! 
It was nothing compared to the boys com¬ 
ing out of that tent. We learned also 
that it is easier to get smoke into a tent 
than to get it out. 
Tiie Weather. —When you go out for 
camping make pretty sure of the weather. 
Camping in rainy weather is no fun, and 
also risky for the boys’ health. Can we 
tell anything about the weather? Some¬ 
one has written the Parson that really 
no one is safe in going to church with hay 
out. as you never can tell about weather 
in New England. But the Parson thinks 
you can tell a great deal about the 
weather in New England. In fact, he 
believes it is one of the reasons, and a 
very important one. why so many people 
do not make a success of farming, that 
they cannot judge the signs of the times 
from the sky. In the city they have never 
seen enough of the sky to learn anything 
from it anyway, and so perhaps they are 
excusable. But when out in the open, if 
they are going to farm, they must simply 
go to work and learn. Probably nothing 
in the world depends in the long run so 
much on the weather and working with 
the weather as farming. The farmer 
can’t make the weather, but the weather 
can make or unmake him very quickly. 
It Can Be Done. —Haying can be done 
year after year, and really never get any 
hay damaged. There are big farmers 
about here who practically never get any 
hay wet. In the first place, begin haying 
in good season ; then you can choose your 
own weather. But if the grass is dead 
ripe and your work behind you will go 
out and mow when anyone can see there 
is a storm brewing. You will be too 
much tempted to take chances. With 
green hay worth $40 a ton you cannot 
afford to take any chances. Big storms 
seldom come up in a minute. They give 
yon time to cock hay up well, if not to 
get it in. Showers come up quickly, to 
be sure, but it is not showers that spoil 
hay. it is the big, long rains. 
Overtime. —Don’t be too fussy about 
putting in a little overtime in the wet 
season. You can rest up when it rains. 
Better let the boys hold lantern to put 
on a load and draw in the barn than have 
it wet. They can pick up nightwalkers 
on the way home for tomorrow’s fishing. 
Watch the sky more than you do the clock 
when it comes to harvesting. 
Make tiie Most Of It. —When there 
has been a rain and the wind has swung 
round in the northwest and it is cooler, 
make the most of it. Mow when you see 
it is going to clear off—even if it hasn’t 
done so yet. Mow till dark—plumb dark. 
Mow more in the morning. If you have 
two good days you can dry a pile of hay 
and.cock up in big good cocks what you 
cannot draw in. Don’t waste a day or 
two waiting for “settled” weather. By 
the time New England weather is well 
settled it is ready to rain again. 
Some Signs. —Why shouldn’t there be 
a course of study in every agricultural 
college on the weather and how to work 
in harmony.with it? Every student in 
such a college ought to be asked to write 
a prediction for the weather for the next 
24 hours for at least a year of his course 
It might save him more to be thus trained 
than any course he took. He would learn 
to study the sunrise and the sunset, as 
well as the winds and other simple signs. 
He would learn that it is not sailors only 
who want to take warning when it is red 
in the east in the morning. And when 
there is what father used to call a sun- 
dog—sort of a double sun with a strip of 
cloud between—he wants to take double 
warning. When the sun goes into a thick 
hazy mass of clouds just before it sets 
you want to go out for another load! But 
when after a storm it peeps out for a 
look at you just before it goes down make 
sure it finds you already on the mowing 
machine with the piece half down. Look 
out for a perfectly still day without a 
breath of wind and not a cloud in tfle sky; 
it is very apt to be a weather breeder. 
While it is very true that “all signs fail 
in a dry time” in a great many instances, 
it is also true that all dry times end up 
in a rain, and the dry time in Connecti¬ 
cut this year ended up in a rain that 
lasted just eight days, and utterly ruined 
and rotted a vast amount of hay and 
grain. 
The Weather Report. —All joking 
aside about the Government weather re¬ 
ports. the Parson has found it pays to 
keep track of them and to take them into 
account in planning the work on the 
farm and sociables and parties in the 
missions. We are quick to make note of 
it when they get it all wrong and say lit¬ 
tle about the innumerable times they get 
it just right. Did you notice how these 
fellows that fly across the Atlantic “set 
store” on the Government weather re¬ 
ports? They know what they are about, 
too. We ’phone in for the report here 
every morning, and when it is, checked up 
with how the sunset the night before and 
how it looked in the east this morning 
and which way the wind is blowing, the 
Parson decides whether or not Shelley 
will hook the big horse Jim to the mowing 
machine and head for the fine stand of 
second-crop clover over by the apple trees. 
Those Baked Broilers. —An apple a 
day may keep the doctor away, quite 
likely it does, but in this house a broiler 
was finally decided that this Leghorn 
rooster had no gall bladder, and if so he 
certainly did not have any gall. So it ie 
well he went into the oven and his loud 
crowing is ceased. For it is true you do 
not want to broil a broiler ; but split him 
down the wishbone, and lay him out flat, 
and put him in a baking dish, and put 
some little strips of salt pork on him. 
The Parson Cooks Breakfast 
a day keeps the butcher away. The boys 
claim there are about 41 broilers out there 
running about 'on the oat field. The 
butcher may neither come round here to 
palm off his tough beefsteak upon us or 
to take away our tender, juicy broilers 
from us. George Jr. picked and dressed 
the one we had for dinner, and made a 
very good job of it. He had a terrible 
time trying to find its gall bladder, how¬ 
ever, having called in three assistants to 
the post mortem, but without avail. It 
and sprinkle him with flour and put a 
little water in the bottom of the baking 
pan, and when brown to a turn put him 
on the table before the boys and watch 
what happen s. _ 
Scrapple, Frankfurters and Bologna 
Will you give recipes for homemade 
bologna, frankfurters and scrapple? 
MRS. w. B. 
Scrapple.—Boil a cleaned pig’s head 
until the meat will slip from the bones; 
remove bones, and chop the meat fine. 
Set the liquor in which the meat was 
boiled aside till cold, then take the cake 
of fat off the top and return liquid to 
stove. When it boils put in the chopped 
meat and season well with pepper and 
salt. Let it boil again, and then thicken 
with cornmeal, just like ordinai’y mush, 
letting the meal slip slowly through the 
fingers to prevent lumps. Cook for an 
hour, at first stirring it constantly, after¬ 
wards putting it back on the range, where 
it will cook slowly. When done, pour 
into a long square pan to mold. Slice as 
desired and fry brown. 
Bologna Sausage.—Six pounds of lean 
beef, one pound salt pork, three pounds 
lean fresh pork, one pound beef suet, one 
ounce white pepper, one teaspoon ground 
mace, three ounces salt, one teaspoon cay¬ 
enne, one large onion chopped fine. Chop 
the meat and suet separately very fine, 
then mix ; add all the seasoning, and mix 
thoroughly. Fin into casings and tie into 
lengths, or use strong linen bags. Make 
a brine that will bear an egg; put the sau¬ 
sage into it. and let stand two w T eeks, 
turning and skimming every day. At the 
end of the first week throw away the old 
brine, and put the sausage into new for 
the second week; then smoke for a week. 
When smoked rub over the outside with 
olive oil. and store in a cool, dark, dry 
place. If you wish to keep the sausage 
for any length of time sprinkle the outside 
with pepper. 
Frankfurter Sausage.—Chop pork, lean 
and fat (ham can be used) in the propor¬ 
tion of four pounds lean to one of fat. 
Season with salt, white pepper, a little 
clove and saltpetre. Mix very thoroughly, 
fill into casings and smoke until a rich 
brown. 
“A dollar doesn’t go far nowadays, 
old man.” “Quit yer kiddin’. Why. it 
goes so far it never comes back.”—Buffalo 
Express. 
Don't GoThrou&hAnothorWmter 
Witt) Wasteful Stow-HeatinA! 
G ^x rid of your coal wasting, muss-making un¬ 
healthful stoves, now and forever! In their place 
install a Mueller Pipeless Furnace and on the coldest 
winter nights enjoy the comforts of a well-heated 
home, moist healthful air, with the pleasant thought 
that you are saving from to ^ on fuel. Your fuel 
bill at the end of the winter will prove this saving. 
But be sure it’s a 
'"pHERE’S even greater difference in pipeless furnaces than 
there is in stoves. All pipeless furnaces are based on the 
same principle—Nature’s laws of warm and cool air circulation 
But there is a big difference in the application of these 
laws . 
The Mueller Pipeless Furnace, the carefully designed product of an organ¬ 
ization with 62 years’ experience in building heating systems of all kinds 
is the only pipeless furnace that correctly applies the basic principles of 
pipeless heating. Every part is properly proportioned for most efficient 
and economical heating. 
Guaranteed to Heat the Whole House Comfortably 
A written guarantee goes with every fortably. And it does—letters from 
Mueller Pipeless Furnace installed. home-owners from coast to coast prove it 
Whether it’s an old house or new, 3 or 4 ~ 
rooms or a dozen or more, the Mueller — as y to install, no floors or walls to tear 
is guaranteed to heat every room com- Built to last as long as the house. 
Study the Many Exclusive Features in the 
Mueller Book 
It s all explained in a logical way in the 
Mueller book—“The Modern Method 
of Heating Your Home.” Get .this 
book to-day and plan on a fuel sav- L. J 
ing winter and a comfortably heat- Muelle: 
ed, cheerful, healthful home. /y 227fotd sir" 
Milwaukee, Wii 
Gentlemen:- 
Without obligatioi 
on my part, pleas 
send me your fre 
booklet “The Moderi 
Method of Heating You 
Home” and name of neat 
est dealer who can show m 
the Mueller Pipeless Furnact 
Name - 
Postoffice- 
Sta te-L 
