The RURAL NEW-YORKER 
The Superfluous Rooster. —Because 
of the better-keeping qualities of non- 
fertile eggs, efforts have been made in 
a number of States to establish a “swat- 
the-rooster day.” The general plan at¬ 
tempted has been to arrange with the 
poultry dealers to pay extra prices for 
roosters on a certain day, the seller re¬ 
ceiving such prices to agree to keep no 
roosters with his hens until the next 
breeding season. The success of the ef¬ 
fort has not been great, however, the 
dealers being unwilling (not unnaturally) 
to sacrifice their usual profit. The price 
of poultry feed this year makes the keep¬ 
ing of roosters and of non-laying hens 
an extravagance. On the other hand, 
while the consumer pays generously for 
all the poultry he buys, the price to the 
farmer is not sufficient to justify him in 
selling now, and next Winter either go¬ 
ing without or buying at an advanced 
price. So the thing for him (or his wife) 
to do is to can all the roosters and su¬ 
perfluous liens, and the Spring chickens, 
too. if so desired, although that would 
he questionable economy when they are 
bringing 85 cents per lb., as in some mar¬ 
kets. The mature fowls are excellent eat¬ 
ing when canned under steam pressure. 
The Pressure Can nek. —In a previ¬ 
ous article on “Canning Fish.” which ap¬ 
peared on pages 80.‘I. 907 and 908. I de¬ 
scribed my canner in detail. I find from 
numerous inquiries received that few per¬ 
sons know where to obtain a canner. In 
fact, I had considerable difficulty iu lo¬ 
cating a good one myself. After I made 
up my mind that life on a farm without 
a canner that could be relied upon to 
ean everything was very incomplete. I 
finally obtained mine from a firm in 
Wisconsin. 
Preparing the Poultry. —When get¬ 
ting ready to can, prepare four or five 
good-sized fowls for the canner at one 
time. Clean thoroughly, scald and" skin 
feet. Cut fowls into large pieces, leaving 
breast whole. Place in a receptacle (I 
rise a ham boiler) and cover with boiling 
water, making a note of the amount of 
water used. Bring to a boil and cook 
gently until the flesh can be removed 
from the bones, which requires but a very 
short time. Remove the meat from the 
liquid, saving the latter for future use. 
Carefullv take the meat from the bones 
n as large sized pieces as possible, using 
i sharp knife for the operation. If a 
little of the meat adheres to the bones, 
so much the better. 
Packing and Processing. —Save the 
bones for future use. Pack the meat 
tightly into sterilized jars, suited to the 
size of the family. Pints are amply large 
for two or three persons. Sometimes, to 
be used on extra occasions, I pub all 
breasts in one jar. Put a level teaspoon 
of salt in each cpiart jar, or a half-tea¬ 
spoon in each pint; fill jars with liquid 
in which fowls were cooked; adjust steril¬ 
ized rubbers and tops, making the latter 
almost light, place in trays, put in can¬ 
ner and process as follows, beginning to 
count time when the required temperature 
(or pressure) is reached: Pint jars, 40 
minutes at 250 deg. or 15 lbs. pressure; 
• marl jars, 55 minutes at 250 deg. or 15 
lbs. pressure. 
When the allotted period has elapsed, 
release pressure slowly by gradually open¬ 
ing the peteoek, first extinguishing the 
neat under the canner. or very carefully 
moving it to a cool part of the range. 
When zero is registered on the dial, and 
steam has ceased to come from the pet- 
cock. remove top of canner and take out 
trays, one at a time. Tighten tops of 
jars and invert jars to test for leaks. 
Avoid drafts. Leave jars inverted until 
cool, then turn upright in order that ipny 
grease within the jar may harden on top'. 
•\hen perfectly cold, wipe off jar with 
a damp cloth, being very careful not to 
oueh rubber or to disturb the seal. Re¬ 
store^ jars to carton in which they were 
purchased, or wrap in several thicknesses 
an( ^ 6 tore in a dark place, where 
they will not freeze. 
Diced Chicken.— Instead of packing 
above mt ° £ lie J ’ ar ? iu Iarge P^ees. as 
£*■ a lfc “ay be cut into dice with sharp 
h r i h p Packed and treated as 
SffiotJu Y hich * case half-pint jars are 
arRa ^ or two or three persons. 
l , v y iU re Quire 40 minutes at 250 deg. 
oi i,> lbs pressure. 
as foEi ^K'KEN.-This may be made 
used with *1 e* ik^ 11 five proportions to be 
por I 0f : 2 lbs. salt 
Pont, I lb. sliced onions. 12 ounces salt 
Pepper** 8 i/K S * ey ’ 1 % ? Uuces ground white 
upper, 4/5 ounce cloves (whole 1 1/R 
Place alT of°Vl ounce bay leaves, 
the nem n° f t i , a.afi°v<' ingredients except 
■i tie i and three-fourths of the salt in 
a bffil «i C °- er with cold water, bring to 
from kefd V ntl1 trader. Remove 
and s£ tle p an . d tal i e 2«t chicken hones 
per S "I fi Put n ' oat through food chop- 
remain W i n f e i Utter -i Mix in pepper ail 
pint stern,^ sa, t and pack in half 
tes i ' 1 Jam - Process for 40 min- 
ftv i 2 0 degrees or 15 lbs. pressure. 
chkK? T! 'E MEAT.-When serving 
sciibil i TTl , by the first method de- 
then I* fir 4 st take off the top of the jar. 
heatin'! 2 ar ,n , warm water, gradually 
chicken i t° melt the jelly in which the 
removal nf n Vi ( C < “ ( - aud tl> facilitate the 
snnifi 0f tbe . P'eeea whole. I theu 
a dressing S m7i e lfc K 8 i“ ply heating it iu 
the Ikihf butter •and flour and 
or m ilk a jj”jthe jar, with a little cream 
k added if necessary. Or, to make 
an entirely different dish, salt, pepper and 
dredge with flour the pieces of chicken, 
and fry them quickly in smoking hot 
sweet lard. Make a rich brown gravy of 
the jar liquid and milk, and serve with 
steamed dumplings made of biscuit dough. 
A tasty chicken pie can also be made of 
a jar of chicken. The diced chicken is 
good for salad, first draining off any 
liquid the jar may contain. Or it makes 
an appetizing breakfast dish served with 
cream sauce on slices of bread fried a 
golden brown in hot deep grease. The 
potted chicken is a luxury and conven¬ 
ience for picnic and emergency lunches. 
Chicken Soup. —But to get back to our 
canning and utilize those chicken bones 
and that big kettle of liquid (for only a 
little of it was used in filling the jars, 
and it is destined to become soup). To 
make the same, remove every bit of meat 
from the bones, then with a cleaver or 
hatchet break each 'bone, including the 
feet, in several places and return to the 
kettle, adding a little hot water (if the 
liquid is rich enough to justify it) and 
in the proportion of half a pound of 
sliced onion and an ounce of parsley to 
approximately 10 quarts of liquid. 'Let 
simmer gently for an hour aud a half. 
In the meantime wash l 1 /. cups of rice 
and let it soak iu cold water. Sterilize 
your jars (quart jars are the best) and 
into each jar put one tablespoon of rice 
and one teaspoon of salt. Distribute your 
meat scraps equally among your jars,* and 
if a richer soup is desired, a small quan¬ 
tity of salt pork or veal, cut in small 
pieces, may be added to each jar, but a 
very good result is obtained without. 
You will hake approximately the same 
amount of soup as you put water in your 
kettle, as the loss by evaporation is about 
compensated for by. the rice, meat, etc. 
Fill jars to within three-fourths of an 
inch of the top only, to allow for swelling 
of rice, and process quart jars for 50 
minutes at 250 degrees, or 15 lbs. pres¬ 
sure. If veal or pork is added make it 
one hour. The reason that it is practical 
to use only quart jars for soup is that 
anything smaller would not adequately 
hold the ingredients, and as the canner 
holds 10 quarts and only three half¬ 
gallon jars, it is manifestly the better 
plan to concentrate the soup and put it 
into quart jars and dilute it when serv¬ 
ing. The above is the basis for a good 
substantial soup. Additions or substitu¬ 
tions (as, for instance, curry powder in¬ 
stead of parsley), may be made to suit 
the individual taste. At time of serving 
I dilute with milk or water, thicken with 
flour and add pepper and more salt if 
necessary. 
The giblets (heart, gizzard and liver) 
should not be put in the soup, as they 
impart a disagreeable flavor. They may 
be canned alone, with salt and water, or 
made into a stew and eaten at time of 
killing. Chicken may be roasted or fried 
before canning. I have found it much 
more troublesome, however, and the result 
less toothsome than when done at time of 
serving. mbs. f. t. chambebun. 
Figuring the Woman’s Work 
I have just read the article on page 
196 taken from the North American. I 
am in s mpathy with the farm woman 
and with any effort to get just wages for 
farm work, whether it be man or wonAn 
or child labor. But if we are to accom¬ 
plish anything in that line, we must base 
our figures and our claims on a fair 
basis, and the young man making these 
figures has not been fair. Take the first 
item—15 cents as the labor cost of a 
meal. It is too much; that item alone 
makes a labor return of $3.22 per day 
for the whole 30 years at 365 days per 
1269 
year. The garments made may not be 
too much, but is higher than most of the 
garments cost as made in the city fac¬ 
tories. With chickens and: eggs he has 
evidently credited the woman with the 
whole value, and, of course, the man’s 
labor out and the rent of the farm en¬ 
tered into the productive cost of these 
things. At present basis these charges 
for labor might not be so far out of the 
way, but for 30 years ago they are not 
fair. Take the bread at 10 cents. This 
is the whole value of the bread, and if 
my memory serves, it requires several 
things, with flour, to make a loaf of 
bread, and the boy who saws the wood 
and hauls it from the wood lot should 
have some consideration. 
Take it all together, it makes the value 
of the woman’s work as $5.63 per day 
for the whole 10,950 days. No allowance 
has been made, for the woman’s board, 
either. These figures would not be so 
very far out of the way for present-day 
values, but are distinctly not fair for 30 
years last past. We must be fair if we 
would support our claim and get the farm 
woman her due. 
Atrain, he has charged a high price for 
laundry, and has made a double charge 
by charging up time on washing and iron¬ 
ing. It is all true that competition in 
the sale of farm products has driven down 
the price till a large part of the labor on 
the farm has had no pay—the labor of 
the man as well as that of the woman 
and children. It is hard to make even 
the men who are operating the farms 
realize the fact. My help often criticize 
me for what I charge for some of my 
products or service. After I explain he 
comes in with: “Ob. if you figure that 
way it does.” I ask him what other way 
there is to figure. I tell him that he 
does not do any work for me for nothing 
If I have to pay him for doing the work, 
I must collect pay when some one else 
enjoys the fruit of that labor, j, L. dean 
tion to perishable crops and live stock. 
The '’In-Built 
Quality” 
Licks is p 
construction of Sel- 
The Addition of a Seiden Farm Truck 
Will Make Your Farm Worth More 
Farm values increase immediately when Sei¬ 
den Farm Trucks are installed. A speeding 
up of every operation begins—more work 
is done daily and at a lower cost than before. 
More land can be planted, bigger crops can 
be raised and transported to the market or 
shipping point quicker and cheaper. Profits 
are multiplied. More is accomplished with 
fewer men about the place. Labor shortage 
ceases to be a handicap when Seiden Farm 
Trucks go to work. 
Seiden Farm Trucks are equipped with pneu¬ 
matic tires, which assure positive traction on 
any road or farm surface, and provide greater 
comfort for the driver and maximum protec- 
den Farm Trucks is perfectly adapted to 
farm requirements. Considering the long 
service rendered by these sturdy farm models 
and their comparatively 
low first cost, they are the 
lowest-priced trucks man¬ 
ufactured today. 
WRITE for further information on 
the Seiden FARM Truck and the 
Seiden ALL-PURPOSE FARM 
BODY (five different types of bodies 
in one). Learn how to increase the 
value of your farm. 
"TRUCK 
TRANSPORTA¬ 
TION” 
will be mailed free to 
all interested upon 
receipt of request to 
Dept. RN 
SELDEN TRUCK 
CORPORATION 
Rochester, N. Y. 
[ A> 2 A* sA* 5 Ton Models—All IVORM Drive Ship by 'Truck—SELDEN Truck 
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SELDEN TRUCK CORPORATION, Rochester, N. Y„ U. S. A. 
