The RURAL NEW-YORKER 
1673 
all about until John ZabrisM laborli&fly 
wrote on a piece of paper : 
*•Dey playa da fitar banna!” 
Then there came into Uncle Isaac’s sad 
life the great, glorious joy of power and 
opportunity. He walked down to the 
front of the stage, took off his gold-braid¬ 
ed hat and bowed his white head before 
them all. And old John Zabriski, the 
transplanted European, came and stood 
•d his side. A. young woman, dressed all 
in white, caught up a flag and came and 
stood beside the two old men. Then a 
wounded soldier with one empty sleevo 
oinned to his breast followed her. And 
there in that sunlit street a great, holy 
silence fell over that vast crowd. For 
there before them on that platform stood 
the glory, the pride, the precious legacy 
nf American history. The last Grand 
Umy man. the European peasant made 
over into an American, and the young 
people who represented the promise and 
hope shining in the legacy which men 
like Uncle Isaac and John Zabriski have 
given them. _ , . 
When the hand stopped) playing a 
mighty cheer went up from that great, 
crowd, and one by one the men of that 
sullen group in front took off their hats 
and joined in the cheering. They made 
Uncle Isaac get up again and again to 
salute, and no less a person that Judge 
Bradley shook both hands and said : 
“We all tliank you. Captain Randall. 
You have saved this great meeting apd 
made this town solidly patriotic.” It. was 
a proud old soldier that marched into the 
farmhouse kitchen that night, and in ans¬ 
wer to his daughter’s questioning eyes he 
said: ,, 
“Annie, I want yon to write those boys 
all about it. Tell ’em they are not doing 
it. all. Tell ’em Judge Bradley called me 
cap’n and said I saved the meeting. I 
only wish General Grant could have been 
there!” , . 
All of which goes to show that those of 
you who have come to white hair should 
not feel that you are out of the game yet. 
Material things may go by us, but the 
spirit of the good old days is still the last 
resort! H. w. C. 
him 
pay. 
about 
at the 
no fear of 
wool. An 
will keep 
the oven, 
other leg. 
closely in 
lambs tb'at be buys. Today yearling 
lambs are quoted in the Rochester market 
•at 24 to 26c. The boys will, no doubt, 
take a few cents less a pound, and will 
not only have ready money in their 
pockets, but will grow strong and healthy 
on the most nourishing food that can be 
eaten. The by-products, the liver, heart, 
tongue and neck will more than pay for 
the time and labor spent in the killing. 
By doing it vourself you will give Mr. 
II, C. L. a blow. T. M. EIGHTS. 
Pennsylvania. 
Canning Records 
If a housewife does much canning (as 
all housewives should these days), she 
very soon finds herself at a loss to know 
what or how much her larder contains, 
unless she has some system of recording 
the fruits of her labors. I have found 
the following method simple, compre¬ 
hensive and labor-saving. By following 
it, it is but the work of a moment to re¬ 
fer to my record for any desired informa¬ 
tion concerning the year’s canning activi¬ 
ties. In fact, it will not require a very 
thick book for several years’ records, 
thereby making comparisons of the re¬ 
sults of different years easy. 
Obtain a wide, ruled blank book. A 
school composition book answers the pur¬ 
pose. On the first page make a table 
showing the densities of syrups, as fol¬ 
lows. . 
SYRUPS 
Degrees. 
10 
15 
20 
30 
40 
Sugar. 
Water. 
2i/ 2 lbs. 
1 gal. 
3y, lbs. 
1 gal. 
4)4 lbs. 
1 gal. 
6)4 lbs. 
1 gal. 
S lbs. 
1 gal. 
dozen pages of 
following classes, 
fruits, preserved 
marmalades and 
A Good Dinner of Lamb 
Will the Pastoral Parson permit an 
ex-parson to make a suggestion about the 
two lambs that the boys cannot sell? 
Why not kill them and have the choicest 
of meat for his own table, which will cost 
half what he would have to 
butcher shop? There need he 
having the meat taste of the 
expert butcher said that he 
could kill a sheep and wrap the carcass 
in the wool, and you would never know it. 
The taste comes not from the wool, but 
from the entrails. Cut the lamb’s throat, 
hang it up at once, and remove the en¬ 
trails before skinning. A butcher can 
skin so deftly and rapidly that he has 
time to remove the entrails before they 
contaminate the flesh, but the unskilled 
farmer must work more slowly. Remove 
the veil and as much of the other fat as 
possible at once, add this to the kidney 
fat, and render on the kitchen stove as 
you would render lard. The good house 
wife can find no better fat for frying 
doughnuts, potato chips, etc. that re¬ 
quire deep fat for frying. It. also makes 
an excellent seasoning when cooking 
beans or other vegetables.. After skin¬ 
ning. split the carcass with a saw or 
sharp hatchet, and divide into quarters. 
He may think that having so much 
meat some of it will he spoiled before he 
can make use of it. By inquiry before¬ 
hand. he may find a neighbor, who will 
be glad to buy a quarter, or even a half, 
when he learns that he can get the meat 
at a reasonable price. With cool Fall 
weather coming on. Mrs. Parson will be 
surprised how nicely a leg and the loin 
when it is baked to a turn in 
.She can cut steaks from the 
fry them to a nice brown, pack 
a vessel of earthenware, weight 
down with a plate and cover completely 
with fat boiling hot. The meat will keep 
indefinitely, and can be used by reheating 
at any time, when unexpected company 
arrives, or in other times of emergency. 
The shoulders, ribs and brisket make 
most nourishing soups, stews, etc. After 
boiling the meat can be removed from the 
bones, and packed into glass jars. Part¬ 
ially seal and boil for three hours, as in 
the new process for canning vegetables, 
then screw the tops down as tightly as 
possible. Fill the jars with the water in 
which the meat was boiled until they are 
ready to overflow, and add salt to taste. 
Pieces for boiling can be kept in brine 
that will float an egg. See that the meat 
is cooked well done. Rare mutton is an 
abomination. Instead of buying a turkey, 
try roasting a quarter, with bread dress¬ 
ing. for your Thanksgiving dinner. Bring 
to the table piping hot. and eat from hot 
plates, and you will have a feast that is 
too good for most kings. 
What shall be done with the hide? 
B bile green remove all hits of flesh. 
Cover the flesh side with a thick coating 
of equal parts of salt and alum : fold to¬ 
gether and put away for a few days. 
Wash and repeat the process. Wash 
again with soap and warm water. When 
almost dry rub until the skin becomes 
soft and pliable. Recently The R. N.-Y. 
had some good recipes for tanning hides. 
' «u will have a soft mat for the bedroom, 
or a cushion for the rocking chair, or the 
seat of your Ford. If there is enough 
wool it might be used instead of cotton 
for a comforter for the bed. 
What do the boys get for their labor 
and trouble? Find out from your local 
butcher what he has to pay for the dressed 
Devote about half a 
your hook to each of the 
viz.: Vegetables, canned 
fruit, to include jams, 
jellies; meats, fish, soups and pickles. 
Write the name of each class plaiuly 
at the top of a page. Then rule enough 
perpendicular lines to make the number 
of columns you desire. This number may 
vary according to individual wishes. I 
find the following satisfactory: For 
canned articles (i. e.. all classes except¬ 
ing preserves and pickles) I use the fol¬ 
lowing headings: Date, number, article, 
minutes blanched, pounds pressure; min¬ 
utes processed, amount, quarts, pints and 
half pints; remarks at time of canning; 
used : remarks when used. 
These headings are, of course, abbre¬ 
viated. and I carry the record across two 
opposite pages, leaving the rigfit-hand 
page for remarks. 
I keep a slate hanging on the kitchen 
wall for temporary memorandum while 
working, and just as soon as I have 
finished my first batch of work I make 
the record in my book, putting the figures 
1 in the column headed “number.” Then 
when the jars are ready to store, I paste 
a little square with the figure 1 on each, 
and thus by one writing I have a very 
complete record of the whole day’s out¬ 
put—perhaps 20 or 30 jars. 
The next batch of work I do, be it 
canned stuff, preserves or jelly, is num 
bered 2, the next 3. etc. 
When possible I restore the jars to 
their cartons, and on the outside I paste 
which the following is 
“1020, No. 30. 7 qts. 
may so happen that a 
two or three different 
a simple label, of 
an example, viz.: 
apple sauce.” It 
carton contains 
articles. If so. it has a like number of 
labels. Or, if there is vacant space or 
empty jars in a carton, I write, for ex 
ample: “Space for 5 quarts.” or “4 
empty pints within.” on a scrap of paper 
and stick it on the carton with a pin. to 
be removed when filled. 
The following is an example of this 
method of keeping a record: 
VEGETABLES 
June 27. Julyl. 
Number. 14 16 
Article .Snapbeans l’eas 
Minutes blanched. 3 3 
Rounds pressure. 0 10 
Minutes processed. 45 20 
Quantity—Riuts . 16 
Half pints. 
Remarks .With salt 
20 
pork 
Remarks . Thos. Laxton 
Used . 
Remarks . 
I use the following headings for pre¬ 
served fruits, jams, jellies and pickles, 
made without the canner, viz.: Date, 
number, article, quantity, proportions 
used (as 12 lbs. yellow tomatoes. 10 lbs. 
sugar, 7 lemons. 5 oranges) and remarks. 
It is easy to make a summary at any 
time of the quantity put up by adding 
the figures in the quantity column : and 
if the amounts used are checked off tin 
groups of five is a convenient way), a 
little subtracting will give you an in¬ 
ventory. 
Under remarks, when used, note “ex¬ 
cellent.” “too sweet.” “overcooked.” etc. 
MRS. F. T. CHAMBERLIN. 
Jack’s watch refused to run. so Jack 
took it to the jeweler. He made a post¬ 
mortem examination, and when Jack called 
for the verdict his watch was •handed to 
him with a piece of crepe tied to it. “No 
hope.” was the mournful verdict of the 
jeweler. “What’s the matter?” asked 
Jack alarmed “Found a cockroach in¬ 
side.” That’s what plugged up the 
works, eh?” “No.” replied the jeweler, 
“The cockroach had been keeping the 
thing going, but he died at his post.”— 
Credit Lost. 
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Trees bear a year sooner 
E XPLODING a very small charge of dynamite in the 
ground when a tree is to be planted not only makes 
the planting easier but the sub-soil is so shattered that 
roots grow faster and greater stores of plant-food are 
made available. 
America’s leading orchardists and nurserymen who have 
planted millions of trees with 
RED CROSS DYNAMITE 
say that their trees bear fruit a year (frequently two years) 
earlier than those planted in spade-dug holes; first year 
losses are practically stopped; fungus and nematode are 
completely destroyed; fruit is finer in quality and size. 
Plant all your trees with dynamite and be sure to tell 
your dealer “Du Pont Red Cross Dynamite,” 
Write for details on tree planting. Our “Handbook of 
Explosives” is yours for the asking. 
E. I. du Pont de Nemours SC Co., Inc. 
Equitable Building 
New York City 
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On the coldest mornings it is easy to start, rnns 
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Catalog 22-A tells what the Model "K” is doingfor 
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Made of galvanized iron. Three 
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will ship you any*.KEROSENE 
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