1014 
lb' RURAL NEW-YORKER 
From Day to Day 
An Old-fashioned Garden 
An old-fashioned garden? Teg. my dear, 
No doubt it is, I was thinking here 
Only today, as I sat in the sun 
How fair was the scene that I looked 
upon; 
Tet wondered still, with a vague surprise, 
How it might look to other eyes. 
******* 
So quiet it is, so cool and still, 
In the green retreat of the shady hill! 
And you scarce can tell as you look within, 
Where the garden ends, and the woods 
begin. 
But here, where we stand, what a blaze of 
light, 
What a wealth of color makes glad the 
sight! 
******* 
Here gav sweet peas, like butterflies. 
Flutter and dance under Summer skies, 
Blue violets here in the shade are set, 
With a border of fragrant mignonette, 
And here are pansies and columbine. 
And the burning stars of the cypress vine. 
Stately hollyhocks, row on row, 
Golden sunflbwers all aglow, 
Scarlet poppies and larkspurs blue, 
Asters of every shade and hue; 
And over the wall like a trail of fire 
The red nasturtium climbs higher and 
higher. 
—JULIA c. B. POBR. 
* 
The following warning to Eastern 
health-seekers has been issued by the 
Bureau of Tuberculosis of the California 
State Board of Health: 
Tuberculosis demands rest. food, fresh 
air and peace of mind. This may not 
mean a change of climate. 
California has no public institutions 
with free care for «o»-residents. 
With funds to live for a year, come, 
but do not rely on finding light work for 
support. 
The State Board of Health irarns yon, 
because it wishes to spare you homesick¬ 
ness and suffering from financial strain. 
These are sensible words, and should 
save unnecessary suffering. An invalid 
of limited means must inevitably be better 
off among friends than strangers, and 
treatment ordered for tuberculous persons 
may be given wherever nourishing food 
and congenial conditions are obtainable. 
Climate is.-of course, a helpful factor, but 
the balmiest of climates will be disap¬ 
pointing if accompanied by anxiety and 
privation. 
* 
An Arkansas paper, De Queen Bee, 
gives the following account of one 
woman’s strenuous day: 
Mrs. A. F. Jones the other day rode 
about four miles up the river into the 
mountains, roped a cow that had a young 
calf, tied the rope to the saddle horn, then 
caught the calf, put it up in the saddle, 
then climbed into the saddle with the calf 
and started for home across the mountains 
and through the brush, leading the.cow. 
Mrs. Jones got along pretty well until she 
started to cross the river, when the old 
cow balked right in midstream. No, 
Mrs. Jones did not get off in the water. 
She had enough rope to reach a limb near 
the bank, which she tied Bossie to, and 
carried the calf home. 
The Massachusetts Agricultural Col¬ 
lege wants an appropriate name for the 
new women’s dormitory at that institu¬ 
tion. This question will be asked of the 
college alumnne. former women students, 
high school girls and members of junior 
clubs throughout the State in an effort to 
find the name best suited to the new build¬ 
ing. There will be a definite contest open 
to all girls in the State. The winner will 
be given recognition at the dedication 
exercises on October 8. and also will 
receive a prize of $25 in cash. The rules 
governing this contest are few and sim¬ 
ple. but they must be followed by the suc¬ 
cessful contestant. The building cannot 
be named for anyone now living. The 
name must be that of a Massachusetts 
woman who was interested in agriculture 
or country life. The name may be a full 
name or only the last name. such, for 
instance, as either the Mary Smith House 
or merely Smith House. The name must 
be submitted in a sealed envelope ad¬ 
dressed to Miss Edna L. Skinner, advisor 
of women. M. A. C., Amherst. Mass. The 
reasons for the choice must be stated, and 
also the name of the club or high school 
to which the contestant belongs, or the 
date of attendance at the college in the 
case of an alumnus. The word “contest” 
must be writen across the left end of the 
envelope. The contest will close July 20. 
A record will be kept at the college of the 
date of receipt of each suggestion, so that 
preference may be given to the first of 
similar names suggested. The final de¬ 
cision of the winning name will be made 
by the trustees of the college. 
* 
Corn fritters call for one pint of corn 
cut from the cob raw; it is well to score 
down each kernel, then cut off. without 
cutting down to the cob. Scrape out the 
remaining pulp with the back of a knife. 
Beat together one cup of milk, two table¬ 
spoonfuls of melted butter, one well-beaten 
egg. salt to taste and flour enough to make 
a thin batter. Stir the corn into this 
batter, giving it enough beating to make 
it light, then drop spoonfuls on the frying- 
pan of griddle, which should contain 
enough smoking hot fat to prevent 
sticking. Brown on both sides, and serve 
very hot. These fritters are nice served 
as a vegetable, or with syrup or jelly. 
too. Have you any more happy thoughts?’ 
asked Mrs. Bates. 
“Only this.” said Mrs. Lynn, laughing¬ 
ly. “that we agree to tell both of these 
lielps to housecleaning to the other neigh¬ 
bors. MR. E. F. M. 
Housecleaning Helps 
“Well. Mrs. Bates, you are hard at it. 
I see.” said Mrs. Lynn, as she entered 
her friend’s kitchen and found her clean¬ 
ing windows. 
“Yes. I shall finish cleaning in another 
week. I hope,” was Mrs. Bates' reply, as 
she left one window and went to another. 
“Aren’t you going to dry the glass."' 
asked Mrs. Lynn with surprise. 
“No, I never do.” said Mrs. Bates. 
“You just try it. I use a doth that 
will not leave lint. Soft underwear, hke 
this piece of union suit, is good. Wet 
it well in clear, warm water, and wash 
the window. Then rinse and wring the 
cloth as dry as you can. and go over the 
glass again. Leave it like that, and it 
will dry and be as shining as if you had 
spent 10 minutes wiping it. There is my 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9930 . Polo Coat, 
34 to 42 bust. 
9924. Two - piece 
Skirt, 24 to 32 waist. 
The medium wize 
coat will require 5 
yards of Material 30 
inches wide, 4 yards 
44, 314 yards 54. 
The medium size 
will require 3 yards 
of material 30 or 44 
inches wide, 2"-i 
yards 44. Width of 
skirt at lower edge 
l»i yards. Price of 
each 15 cents. 
9909. Press with 
Tunic for Misses and 
Small Women, 10 
and 18 years. 
The 10-year size 
will require 3% 
yards of material 
30. 40 or 44 inches 
wide for the blouse 
and tunic, with 2Vi 
yards 30, 40 or 44 
for the skirt. Price 
15 cents. 
Exterminating Dandelions 
It may make a difference with the 
growth of dandelions as to the soil in 
which they become rooted. When we 
came to the farm which we now occupy 
there were immense beds of them raised, 
or rather allowed to grow, for use as a 
vegetable, on one side of a meadow which 
was producing large crops of Timothy 
hay, where it was undesirable to plow. 
The dandelions furnished greens for the 
neighborhood until the year of war. when 
so many patriotic people, by order of 
Government, tried to live on johnnyeake 
and greens. We allowed some village 
conservationists to gather them to salt 
down for Winter use, and they did a 
thorough job by simply cutting the plant 
well below the crown in order to have 
them more convenient for handling. 
There used to be plants as large as a 
dinner plate; now I have to look sharp 
all over a four-acre meadow to find 
enough plants for one person’s dinner, 
and just by cutting below the crown. 
JESSIE. 
A Superior Yeast 
Those who cannot obtain compressed 
yeast often make yeast each time they 
bake, by dissolving a dry yeast cake, add¬ 
ing flour, etc., not realizing . that a 
“starter” yeast can be more easily made, 
and is much stronger and more reliable 
for producing delicious bread. I give my 
recipe, which I prefer even to compressed 
yeast for the flavor of the product: 
Save water from boiled potatoes, or 
boil and mash one small potato. Dissolve 
two yeast cakes (not. compressed) and 
place in a quart jar. with one-haif cup 
sugar, and fill the can to about an inch 
from the top with lukewarm potato water 
containing only enough potato to color it 
somewhat mildly. (More potato can be 
added in mixing the bread). Flace bot¬ 
tom of can in warm water and stand in 
a warm place, stove-shelf preferred, for 
hours, until it ceases to boil up from the 
bottom. When making the yeast for the 
first time begin in the morning, and it 
will be ready for use at bedtime. After¬ 
ward. in making it, begin at noon, or not 
later than 3 p. m. 
In mixing bread use all the yeast ex¬ 
cept that which is to be left for a starter, 
about two inches depth, in the bottom of 
the can. Add warm water, as desired, 
with or without more potato (I use a 
little) and flour in the proportion of one 
level quart scoopful to each pint of liquid. 
Add salt to bread, never to yeast in can. 
Lard can be used if desired, but is not 
needed. Mix in any accustomed way 
(bread mixer preferred) either at night 
or in the morning, but if the yeast is not 
used until morning see that it is kept 
cool, but not chilled, from the time it 
ceases to boil up. If the bakings are not 
more than a week apart the yeast will 
keep in good condition with the addition 
of a half yeast cake once a montin or 
whenever it seems a little slow. Keep 
the starter cool between bakings, and 
each time used add one-half cup sugar, 
or a little less, filling the can with luke¬ 
warm potato water as at first. G. a. t. 
proof right before you. Doesn’t that 
window look well?” 
“Why. yes. it does.” said Mrs. Lynn; 
“but who would think it could?” 
“I thought it rather slack when Mrs. 
Hunt told me that she did this way, but 
I tried it and now I never use a dry 
cloth. You can see how much time it 
saves.” said Mrs. Bates. . 
“I should think so! I will try it,’ 
Mrs. Lynn said, and added : “But I am 
over to' tell you a happy idea that I had. 
Do you like to turn or take off your bed 
mattresses?” 
Indeed. I don’t.” exclaimed Mrs. Bates. 
“I can handle the smaller part, but when 
it comes to the larger one. I hate to touch 
it, it is so heavy and awkward to lift. 
I can do it alone, if John isn’t here, but 
it is hard work. If one could only get 
a hold on it somewhere, but there is no 
place that one can get her fingers around.” 
“That is just it.” said Mrs. Lynn. “I 
often wondered that some manufacturer 
didn’t put on handles somewhere, and the 
other day I saw a picture of an expensive 
mattress that did have them. Two bands 
of heavy cloth were sewed at each end 
to make handles across opposite edges of 
the mattress. I remembered a strip of 
new ticking that I had. I doubled and 
stitched it, cut it in right lengths and 
sewed these on the mattress with carpet 
thread. You can’t think how much easier 
it is to lift the mattress with these 
handles.” 
“Why, yes; it must be. I will do that, 
Sugar Savers 
The empty jars and crocks are here, 
No sugar can we buy; 
But stout of heart, we have no fear, 
* - We’ll fill them by and by. 
When our country merchant reported 
the advance of sugar to 30 cents per 
pound I thought that was the last straw 
that broke the camel’s back, but I find 
that I am still looking forward to living 
on and filling up the yawning receptacles. 
The children have reached the years of 
understanding, and no longer cry for the 
sugar bowl. We are learning slowly but 
surely to do with less and less of this 
costly sweet. Meanwhile we have a few 
bees.' With honey and cane sorghum the 
want or craving of the “sugar fiends” 
may be partly supplied. 
Gooseberries and rhubarb scalded with 
a bit of boiling soda water and then 
rinsed will not require more than half 
the usual amount of sugar. I usually 
bake them in stew-pie fashion, and by 
adding a generous slice of butter, a bit 
of sugar and a- sprinkle of flour before 
placing the top crust, with the addition 
of rich, sweet cream at serving, there is 
no loss of flavor, and quite a saving in 
sugar. Where sweet apples are plentiful 
sweet apple cider boiled down and mixed 
with sour apple cider will make a dark, 
strong jelly, or used with tart apples 
make a rich, strong butter, which of 
course requires longer boiling than if made 
of sugar. 
Sweet plum pickles made with peach 
juice are delicious. Wash and drain the 
plums. Add one teacup of sugar to each 
quart of peach juice and spices to suit the 
taste: boil and pour over the plums, let 
stand over night, drain juice off and boil 
three mornings. Then drain again, let 
juice boil until thick, drop the plums in 
juice, let boil about 20 minutes and seal. 
A good grade of pumpkin butter is 
made by boiling down eight gallons ol: 
sweet cider to half the quantity, then add 
three gallons of pumpkin that has been 
cooked down dry and mashed fine, add 
spice and a bit of sugar, stir and boil 
until thick. 
My favorite method of caumug touia- 
May 29, 1920 
toes is to select nice smooth tomatoes, 
peel with a sharp knife, cut. to fit top of 
jars and place sufficient for one can in 
preserving kettle. Set them on back of 
range, where the juice will draw out and 
tomatoes not scorch. When they reach 
the boiling point allow them to boil about 
three minutes, and place in jars. 
I use the glass jars, and of the 32 
quarts filled last Summer not one was 
molded or spoilt. By using two kettles 
one can fill a number of jars. 
I canned cucumber and beet pickles 
with just a very little bit of sugar, and 
we liked them better than those made by 
the recipe calling for 1 % cups of sugar 
to the jar. Pickles used as a relish with 
beans, potatoes, meats, etc., if the vinegar 
is all right, will keep without any sugar 
at all. Fruit sweet pickles, when made 
of sweet apples, pears or peaches, will be 
sweet enough to eat with one cup of sugar 
to each half gallon jar. MRS. d. b. p. 
Jelly-making 
The following advice about jelly-making 
was sent out by the New York State Col- 
lege of Agriculture: 
Currants, sour apples, crab apples, 
raspberries, blackberries, blueberries, part- 
Iv ripened grapes and quinces make good 
jelly; but peaches, pears, strawberries 
and cherries are deficient in certain sub- 
stances necessary to produce a jelly of 
good consistency and flavor. This de¬ 
ficiency may be overcome, however, by 
combining these juices with those that 
make good jelly. 
A fruit juice that is good for making 
jelly is one that contains nectin. the es¬ 
sential jelly-making substance. Juices 
extracted by cooking are apparently far 
richer in this substance than juices ex¬ 
tracted from the raw fruits. To deter¬ 
mine whether a juice contains pectin, 
one or two tablespoonfuls of the hot juice 
should be mixed thoroughly with an_equal 
volume of grain alcohol (90 to 95 per 
cent), and the mixture should be cooled. 
If pectin is present, a gelatinous mass, 
which can be gathered on a spoon, will 
appear in the liquid. Acid is another 
requisite for juices that make good jelly. 
If a very juicy fruit, such as currants 
or raspberries, is being used, place the 
clean fruit, washed if necessary, in an 
enameled preserving kettle, add just 
enough water to prevent burning—per¬ 
haps one cup to four or five quarts of 
fruit—cover the kettle, and place it where 
the fruit will cook rather slowly, stirring 
it occasionally with a wooden or a silver 
spoon. When the simmering point is 
reached, crush the fruit further with a 
well-soaked wooden masher, and continue 
heating it until the whole mass is cooked 
through. Allow the juice to drain through 
a jelly bag or a double piece of cheese¬ 
cloth into an earthenware or enameled 
receptacle for half an hour or more. It 
is better not to combine the first extrac¬ 
tion with the latter ones. If later ex¬ 
tractions are to be made, it is well to re¬ 
serve a pectin test of the first extraction 
as a standard for concentrating the later 
extractions. 
When rlie first extraction is fairly well 
drained out, generally within half an 
hour, transfer the pulp to the preserving 
kettle, cover it with water, stir it well, 
and cover the kettle. Bring the juice 
slowly to the boiling point, and simmer 
it for 15 or 20 minutes. Strain it through 
a jelly bag as for the first extraction. 
If the alcohol test indicates much pectin, 
make a third extraction. Generally only 
th *ee extractions can be made, but some 
fruits will allow five. The second and 
later extractions may be combined. The 
boiling juice may be sealed in sterilized 
bottles and made into jelly in the Winter. 
If a less juicy fruit, such as apples or 
quinces, is used, wash the fruit, discard 
any unsound parts, cut it into small 
pieces, including the skins and the seeds, 
cover it with water, and extract the juice 
according to the directions for juicy 
fruits, making more than one extraction, 
if possible. 
For currants and partly ripened grapes, 
the correct proportion for the first extrac¬ 
tion is likely to be equal volumes of sugar 
and juice. For red raspberries, blueber¬ 
ries and blackberries, and for fruits to 
which much water must be added, such as 
sour apples, crab apples and cranberries, 
the correct proportion by volume for the 
first extraction is likely to he three-fourths 
as much sugar as juice. # 
The quantity of sugar required is deter¬ 
mined by the quality of pectin present 
in the juice. If too little suvar in pro¬ 
portion to pectin is used, the jelly is 
likely to be tough: if too much sugar is 
used, the jelly is soft and does not hold 
its shape. The remedy for having used 
too much sugar is to add more juice and 
thus supply more pectin. It. is better to 
err on the side of too little rather than 
too much sugar. . 
The .second and third extractions may 
he mixed. The mixture should be boiled 
down until the juice approximates m pec¬ 
tin content the richness of the first ex¬ 
traction. as shown by the pectiu test. 
The juice should then be measured, and 
the sugar should be added in the propor¬ 
tion suggested for the first extraction. 
The proportion of sugar to juice, rue 
proportion of pectin in the juice, and 
possibly the proportion of acid in the 
juice, govern the length of time for boij 
ing the iuiee to produce good jelly, 
ing for from S to 10 minutes may be sut- 
ficient for currant juice, while from MW 
30 minutes may be required for juice trom 
raspberries, blackberries, apples and 
like. The juice in any case should ne 
b °The sugar'should be added to the juice 
wheu the period of boiling is about uau 
