1506 
October 11. 1910 
WOMAN AND HOME 
From Day to Day 
Past and Present 
I remember, I remember, 
The house where I was born, 
The little window where the sun 
Came peeping in at morn ; 
He never came a wink too soon 
Nor brought too long a day; 
But now I often wish the night 
Had borne my breath away. 
I remember, I remember. 
Where I was used to swing, 
And thought the air must rush as fresh 
To swallows on the wing; 
My spirit flew in feathers then 
That is so heavy now, 
And Summer pools could hardly cool 
The fever on my brow. 
I remember, I remember. 
The fir trees dark and high; 
I used to think their slender tops 
Were close against the sky ; 
It was a childish ignorance, 
But now ’tis little joy 
To know I’m farther off from heaven 
Than when I was a boy. 
—THOMAS HOOD. 
* 
A RECENT correspondent described her 
method of cooking cabbage with cream, 
stating that those who have tried it do 
not care for cabbage in any other way. 
This is one of the advantages of the farm 
housekeeper, where the family has a fair 
share of the good things produced. A 
woman who has to buy all her supplies 
often feels unable to use cream which 
costs 26 cents for a half pint in her cook¬ 
ing ; it is merely a luxury for desserts 
and special occasions. In accurate farm 
accounting it would only seem right to 
count the food supplied the household as 
part of the farm produce. If accounts 
are carefully kept, so that cost of labor 
and supplies are tabulated, the family 
living must appear in the returns. Farm¬ 
ers’ Bulletin 964, “Farm Household Ac¬ 
counts” (United States Department of 
Agriculture), states that “in general over 
60 per cent of the food, and over 50 per 
cent of the fuel consumed by farm fam¬ 
ilies is produced on the farm. This im¬ 
portant contribution of the farm is often 
not fully appreciated by the family enjoy¬ 
ing it.” This bulletin gives useful sug¬ 
gestions for the keeping of such accounts. 
* 
We are told that there will be a return 
of the influenza epidemic this Fall or 
Winter, although it is expected to be 
milder in form than last year. A New 
Jersey health officer has issued a bulletin 
warning against indiscriminate handshak¬ 
ing and carelessness in keeping the hands 
clean: 
The clean hand habit is a good one and 
should be adopted by all. for it means 
much in promoting community health, 
due to the fact that the human hand has 
been shown to be the medium through 
which many diseases have been spread. 
Handshaking is almost universal, and 
while it stands for friendliness and socia¬ 
bility, it has its dangers. 
Medical men are agreed that, the infec¬ 
tion of influenza is often conveyed in this 
way. So it appears that dirty hands are 
dangerous, and most hands are dirty, no 
matter what the occupation may be, and 
also that handshaking indiscriminately is 
not as conducive to health as it is sup¬ 
posed to be to friendliness and good will. 
Therefore, don’t, shake every paw that is 
extended, and don’t be too stingy in the 
use of soap and water, thereby keeping 
your hands dirty and making them trans¬ 
mit disease unknowingly. In other words, 
get the clean hand habit and keep the 
community well. 
Many people are careless as to wash¬ 
ing the hands before meals. It may 
easily be seen that this is not. merely a 
matter of personal fastidiousness, but of 
health. The same is true of the finger¬ 
nails. Uncared-for nails are not only un¬ 
sightly, but ax-e unsanitary germ catchers. 
Children should be taught that they must 
always come to the table with clean 
hands and nails, and learn that there is 
danger even in the “clean dirt” of field 
dr playground. 
* 
At the recent international conference 
of women physicians in New York Mrs. 
Charlotte Perkins Gilman was lecturing 
on “The Waste of Labor in the Domestic 
Industry of Women.” Hot meals cooked 
outside and sent to the home, service by 
the hour by expert cleaners and the high¬ 
est trained efficiency assisting in the care 
of babies and youngsters, she said, would 
release wives who do not enjoy housework 
aud nursing for tasks more congenial to 
The RURAL. NEW-YORKER 
them. A Frenchwoman, one of the doc¬ 
tors present, contradicted this view with 
great feeling. 
“Experts are all very well,” she said, 
“but can she who cooks for 100 put. as 
much love into the food as can the mother 
who prepares the meal for her own? 
There is a moral and psychological side to 
this as well as an industrial and economic 
one. Love must go into the making of 
what we eat. and can a woman love 50 
eaters whom, possibly, she has never 
seen ?” 
The Frenchwoman was heartily ap¬ 
plauded. Many of the speakers at this 
meeting denounced some absurdities in 
women's dress, while Dr. C’elia Mosher of 
Lelaud Stanford University declared that 
the belief that woman is weaker than man 
is simply a fetish to which the world 
clings. ~ 
“The differences which are fi-equently 
found are due to differences in the use of 
the muscles, brought about by conven¬ 
tional limitations of activity or dress,” 
she said. “Differences of sex are not in¬ 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
0853. One - piece 
dress, 34 to 42 bust. 
The medium size 
will require 3ft yds. 
of material 36, 44 
or 54 iu. wide, with 
2 yds. 30 or 44, 1 
yd. 54 for sleeves 
and trimming. 
Width of skirt, 1 
yd. 25 in. Price 15 
cents. 
9852. Lady’s coat, 
30 to 44 bust. 
1(829. One - piece 
skirt, 24 to 30 waist. 
The medium size 
coat Will require 3% 
yds. of material 30 
in. wide, 2% ydVs. 
44, 2% yds. 54. The 
medium size skirt 
will require 214 yds. 
36 or 44, 1*4 yds. 
54. Price of each 
pattern, 15 cents. 
9850. Redingote 
for misses aud small 
women, 10 and 18 
years. The 10-year 
size will require 2% 
yds. of material 30 
or 44 In. wide for 
the skirt, 2% yds. 36. 
2 yds. 44 for the 
redingote. Price 15 
cents. 
herent; men and women are really more 
like than unlike. A woman who has a 
normal development should be able to do 
any work that a man of the same size 
aud weight may comfortably do. If we 
can put aside the old idea that being a 
woman is a handicap and bring up all 
girl children today mentally and physical¬ 
ly free, clothe them so that they will be 
hampered neither in time or in activity, 
there is no limitation to what we may 
expect from the coming genei’ation.” 
Dr. Mosher said, however, that the 
world must never lose sight of woman’s 
primal function, motherhood. 
What About the Fireless Cooker? 
Some time ago a housekeeper bought a 
fireless cooker. She kept the aluminum 
dishes scrupulously clean, but never did 
anything come to the table from that cook¬ 
er that did not have so stale a taste that 
I finally told her to abandon it. Then 
again she would consume more fuel heat¬ 
ing the soapstones than would be required 
to cook a palatable meal, and lots of times 
then they were not sufficiently heated. Is 
that stale flavor a characteristic? f. c. C. 
This “stale taste” is entirely new to us. 
We use the fii’eless cooker regularly, aud 
are very well satisfied with its service. 
What can other housekeepers tell us about 
this? 
We have never heated disks with wood, 
and if this is used a longer time may be 
needed than with gas, oil or hard coal. 
We find that some housekeepers make the 
mistake of tx’ying to do without a ther¬ 
mometer, and merely guess at the heat of 
a disk, as they would with a flatiron. 
This is most unsatisfactory, for you can¬ 
not guess at it, and it seems vei*y hot 
when far below 450°, which is needed for 
most cooking. We think the fireless 
cooker a wonderful help, and many a de¬ 
licious and wholesome meal is thus pre¬ 
pared, at a minimum fuel cost. But one 
must study it, practice with it. and learn 
just how to use it to best advantage. 
Canning Mushrooms 
Could you give us any information re¬ 
garding preserving mushrooms? We have 
tx-ied many ways, but they never keep. 
G. S. 
Mushrooms ax-e canned as follows : Se¬ 
lect fresh young mushrooms. Wash care¬ 
fully, and boil in an enamel kettle for 45 
minutes. Fill cans with mushrooms and 
add very light salt water to within an 
inch of the top. Close the jar after usual 
directions, and process for 75 minutes at 
228 degrees, 5 lbs. pressure, or three 
hours in water-bath outfit. Another meth¬ 
od, given by Prof. McCarthy of the North 
Cai’olina Department of Agriculture, is 
as follows: Prepare one quart of water, 
one ounce of salt and two teaspoons of 
vinegar, put in porcelain or enamel ves¬ 
sel,' asd bring to the boiling point. Put 
the mushrooms in the boiling liquid, a 
few at a time, stir them briskly, but with¬ 
out bi-uising, until they are soaked 
through, then cover aud give 10 minutes 
boiling. Remove from the kettle with a 
skimmer and plunge several times into 
cold, fresh water; drain and place in 
jars. For liquid use, the salty acidulated 
water in which the mushrooms were 
boiled. Close and process for 90 minutes. 
Prof. McCarthy’s rule is to process for 
30 minutes, three days in succession, hut- 
most housekeepers now give one pro¬ 
longed processing in a water-bath outfit, 
if steam is not used. We should like to 
hear further from those who have canned 
mushrooms successfully. 
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