1922 
The RURAL NEW-YORKER 
Feed the Child Properly 
Most of us have been led to believe that 
people on the Pacific coast, with the very 
favorable climate, are remarkably healthy 
and well developed. One would think to 
read the literature which comes from that 
section that the coast is an ideal place 
for raising children. Now and then some 
football team from the Pacific coast 
makes a trip through the Eastern States 
and generally leaves a trail of victims be¬ 
hind it. So we are rather surprised to 
learn from a bulletin issued by the Ore¬ 
gon Agricultural College that there are 
some defective children on the coast after 
all. It is stated that out of 332 Oregon 
children so far examined, two out of five 
were found to be under weight. Part of 
them were even two years behind on the 
normal growth. It seems to have been a 
case, of malnutrition or a failure to re¬ 
ceive the proper food for a growing child. 
Strange to say. many of these children 
come from homes where people live in 
the best of circumstances. It was not a 
case where poverty compelled the feeding 
of a poor ration. There were two condi¬ 
tions which brought about this malnutri¬ 
tion. Improper food and food habits, in¬ 
sufficient rest and sleep. As we all know, 
many children dislike certain foods which 
we know are essential to their growth. 
That is the common excuse for improper 
feeding. In many cases their refusal to 
oat proper food is due to a lack of early 
training. In some cases the parents them¬ 
selves dislike certain foods. They talk 
about them before the children, and the 
latter pick up the likes and dislikes of 
their parents. The Oregon bulletin men¬ 
tions one well-to-do man who says that a 
child ought to have as much sense as a 
hog. “You put all kinds of food before 
a hog and he will pick out what is best 
for him.” Probably that partly accounts 
for the fact that many children begin to 
use strong pickles and coffee early in life. 
and this habit hangs to them to their detri¬ 
ment. It ought to be put down as a def¬ 
inite rule that every growing child should 
have at least one quart of milk every day. 
and should be taught to eat all kinds of 
green vegetables, especially such as let¬ 
tuce, and spinach, and 'other vegetables 
which are eaten for their leaves. It is 
now generally recognized that milk and 
these leafy vegetables are foods which 
contain most of the vitamines so neces¬ 
sary in producing growth on the little 
human animal. Many a child has been 
stunted in mind because its foolish pa¬ 
rents insisted upon substituting coffee 
and cocoa for good milk. Another way 
in which children are dwarfed and kept 
in poor health is through a lack of sleep, 
and many of our children do not have 
anywhere near sleep enough. They want 
to sit up at right with the old folks and 
are obliged to get up in the morning 
early, especially during the daylight sav¬ 
ing, to attend school. The result is that 
they do not get rest enough, and they be¬ 
come thin and nervous. Milk, leafy vege¬ 
tables and sleep are three of the essen¬ 
tials in the proper raising of the child, 
and many a poor unfortunate has been 
Compelled to go through life improperly 
fitted for the struggle because he was de¬ 
nied one or more of these essentials. 
Canning Pork Products Under Steam 
Pressure 
Part I. 
The Old System.—F ormerly, when 
hog-killing time arrived on the farm, the 
hams, shoulders and bacon were put to 
cure, preparatory to smoking, the sau¬ 
sage made and perhaps stuffed into mus¬ 
lin bags and dipped in melted parowax 
to keep for a limited time, the feet pos¬ 
sibly pickled, the near neighbors supplied 
with a certain portion of fresh pork 
(with the full expectation that the favor 
would be returned when said neighbors 
did their killing) and the family then 
fed on fresh pork, ad nauseam, in order 
that it might all be consumed before 
spoiling. 
Improved Methods.—N ow, in those 
fortunate households where a steam- 
pressure canning outfit has beeeu intro¬ 
duced, this program (with perhaps the 
exception of the hams, shoulders and 
bacon, which may still be preferred 
smoked) has been entirely changed, and 
the supply of fresh pork is made to last 
from one season to the next. In canning 
pork products there are numerous things 
to do, each of which should be disposed 
of as promptly as possible, particularly 
if the weather be at all warm. System¬ 
atize the work, and if there are several 
assistants decide before commencing just 
which duties each helper is to assume, 
and try to keep out of each other’s way. 
From the start save all bones for soup 
making. 
Roast Fork. —Remove the long lean 
strips of meat found along each side of 
the backbone, and wipe them with a damp 
cloth. Heat lard in a roasting pan and 
quickly sear the meat on all sides, to pre¬ 
vent loss of juices in cooking. Sprinkle 
with salt and pepper, and put in a hot 
oven to roast. When it is heated through 
baste with hot water and melted butter, 
and afterward at frequent intervals with 
the pan liquor. Allow about 12 minutes 
to the pound. Cut into pieces of a con¬ 
venient size and pack at once into ster¬ 
ilized jars, preferably of the wide¬ 
mouthed variety. Add boiling water to 
the grease in the pan, and fill into the 
jars to within one-fourth inch of the tops. 
Adjust rubbers and tops, not quite tight¬ 
ly, and process quarts 45 minutes at 250 
degrees, or 15 lbs. pressure, and half 
gallons 60 minutes at 250 degrees, or 15 
lbs. pressure. At the expiration of the 
period turn off heat, if electricity, gas or 
oil is used, or remove cauner to a cooler 
part of the range if wood or coal is used. 
When the steam gauge registers zero 
(indicating that there is no more steam 
pressure) open the peteock gradually, 
and when the steam ceases to escape un¬ 
fasten clamps and take the cover off the 
eanner. . Lift out the trays containing 
the jars, avoiding drafts, and tighten tops 
immediately. Invert to test for leaks and 
allow to remain inverted until the con¬ 
tents are partially cool, but turn upright 
before the grease within has commenced 
to congeal, in order that it may harden 
in the top of the jar. To store return to 
carton in which jars were purchased, or 
wrap in paper and place in a dark, dry 
place. When using heat in a frying pan 
and serve with a gravy made from the 
jar liquor, thickened with flour. 
Boiled Pork. —Instead of roasting the 
strips of meat, as above, they may be cut 
into pieces and packed raw into sterilized 
jars, salt added in the proportion of a 
level teaspoonful to a quart, the jars filled 
to within one-fourth inch of the top with 
boiling water, and processed, quarts 60 
minutes and half gallons 90 minutes at 
250 degrees, or 15 lbs. pressure. When 
serving slice and fry as pork chops. It 
is also very fine for sandwiches or 
“chicken" salad, or sliced cold with par¬ 
sley garnish. 
Hams and Shoulders.— These may he 
baked or boiled until almost done, then 
sliced and packed into sterilized jars, the 
jars filled with the water in which boiled 
(after skimming off the grease) or. if 
baked, with the pan gravy diluted with 
water and processed, quarts 45 minutes, 
and half gallons 60 minutes, at 250 de¬ 
grees, or 15 lbs. pressure. 
Sausage. — T’se clean, fresh pork in the 
proportion of one-third fat to two-tliirds 
lean. Put through a sausage grinder, 
mixing fat and lean together. Spread out 
thinly and sprinkle with the following 
seasoning: For S lbs. of meat use two 
ounces of salt, one ounce of pepper and 
one ounce of leaf sage rubbed very fine. 
Put the meat through the grinder a sec¬ 
ond time, to mix the seasoning thor¬ 
oughly. Then pack tightly into sterilized 
jars and process pints 45 minutes and 
quarts 60 minutes at 250 degrees, or 15 
lbs. pressure. It is not advisable to use 
jars larger than quarts for sausage. 
Smoked Link Sausage. —The pork 
sausage mixture may he stuffed into cas¬ 
ings made of the small intestines of the 
hog, and slightly smoked. It is an im¬ 
provement to add a little lean beef to 
the mixture when grinding. The casings 
may be bought for a small price, and it 
is more satisfactory than to clean the 
intestines at home. Put the smoked sau¬ 
sage in an open kettle, cover with boiling 
water and boil 10 minutes. Pack into 
jars, fill with the water in which boiled, 
and process pints 40 minutes, quarts 55 
minutes at about 250 degrees, or 15 lbs. 
pressure. 
Head Cheese. —Cut the heads into 
four pieces and remove brains, tongue, 
ears, snout and eyes (save brains and 
tongue). If the heads are very fat. re¬ 
move part of the fat for lard. Soak heads 
in cold water over night to remove dirt 
and blood. In the morning thoroughly 
clean, scraping the .skin until white. Put 
on- the fire with enough cold water to 
cover, and boil until the meat readily 
leaves the bones. Remove from the fire, 
take all the meat from the bones and chop 
it up finely. Return to the kettle and 
pour on enough of the liquor in which it 
was cooked to cover the meat well. Let 
it come to boil, season to taste with pep¬ 
per and salt, fill into sterilized jars and 
process, pints 45 minutes at 240 degrees, 
or 10 lbs. pressure. It is advisable to use 
pints only for head cheese. Serve cold 
without further cooking. 
Scrapple. — Proceed as with head 
cheese to the point of returning the 
December 25, 1920 
chopped meat and liquor to the fire. Use 
more liquor than with the cheese, and 
stir in eornmeal until the mixture is as 
thick as mush. Stir constantly for 15 
minutes, then reduce the heat and cook 
slowly for an hour. Pack into pint jars 
and jirocess 60 minutes at 250 degrees, 
or 15 lbs. pressure. Canned scrapple is 
difficult to remove from the jars in slices 
for frying, but it may be formed into 
cakes like sausage and fried. 
Feet, Knuckles and Tails. —In cut¬ 
ting up the hogs cut off feet and knuckles 
(or hocks) in single pieces. Soak, to¬ 
gether with the tails, in cold water for 
several hours. Scrape and clean very 
thoroughly. Remove casing over toes. 
Wrap each foot up separate]) in a piece 
of cheesecloth. Several tails may be 
wrapped together. Pour into a large 
kettle, cover with boiling water, and for 
every eight feet add two tablespoons of 
salt. Let the water boil up once, then 
reduce heat and boil gently for from 1% 
to two hours, according to the size of the 
feet. Remove from the water and drain, 
but do not remove cloths until cold. Then 
take out the larger bones and pack the 
meat into thoroughly sterilized jars. Have 
the jelly in which the feet were cooked 
reheated to the point of liquefying, and 
fill the jars with same. Process quarts 
60 minutes at 250 degrees, or 15 lbs. 
pressure. Use quart jars only. 
Spaberirs. —Do not take too much 
meat from the ribs. Crack the bones, 
sprinkle with salt and pepper and roast 
in a hot oven, basting frequently. When 
well browned remove from the oven, and 
with a sharp-pointed knife cut down the 
inside of each rib and remove the bone. 
Pack the meat into sterilized jars, cut¬ 
ting it if necessary. Add water to the 
pan gravy and fill the jars with it. Pro¬ 
cess quarts 45 minutes at 250 degrees, or 
15 lbs. pressure. It is not practical to 
use any size but quarts. 
AIRS. F. T. CHAMBERLIN. 
A Small City Strike 
Most of our readers who live in the 
country know little of the labor “strikes” 
which may be witnessed every day in this 
City. The papers report the big strikes, 
where hundreds of men “walk out” at the 
command of their leader, like an army 
in action. Little public attention is paid 
to the small strikes and boycotts which 
may be seen in operation every day. 
Such a typical strike was started just 
around the corner from The R. N.-Y. 
office. A baker employing a few hands 
sells bread and cakes and also has a few 
tables where meals are served. The 
bakers were not satisfied with their 
wages and walked out on strike. It then 
became a contest between the proprietor 
and these strikers. The former must 
keep his place going in some way so as 
to hold his customers. If he should lose 
them he would lose his business. The 
strikers, in order to win, must drive or 
entice the customers away, so that in 
order to save his business the boss must 
give way. It thus becomes in reality a 
struggle for the control of the business. 
The strikers paraded the sidewalk in 
front of the bakery. All day long a man 
walked up and down carryiug a sign with 
this printed on it: , 
Workers. IIeli* the Striking Bakers 
Buy Union Bread—It Costs No More 
Bakers Work Nights, On All Legal 
Holidays. Without Extra Pay— 
On Sundays, Too 
Under the law this form of picketing 
is permitted, provided the picket keeps 
moving. If he stops and argues he is 
liable to arrest. He must keep moving. 
In answer to this challenge the baker 
posted the following notice in his window: 
Bakers’ Union, Local No. 1. whose 
members are 99% foreigners, who have 
no charter, and are not recognized by the 
American Federation of Labor, want to 
put an American citizen and taxpayer 
out of business by using I. W. W. meth¬ 
ods. 
We are paying now : 
$50 to $52 for 1st hands per week 
$30 to $40 for 2d hands per week 
$37 for 3d bauds per week 
They work eight hours'and less per 
day. These outlaws were sentenced to 
jail by using the same methods in the 
Bronx last year. They want our busi¬ 
ness, cash register and everything. 
Thus it was put up to the public to 
decide. While the baker lost some cus¬ 
tomers, he kept his place open, and is 
still going, while the strikers are still 
parading. This is the usual plan of a 
small strike. Both parties work for the 
sympathy of the public, for without that 
they cannot possibly win. But what do 
some of our farmers think of these wages? 
You might call $50 and board per week 
for au eight-hour job pretty good money! 
An Introduction to a Barnyard Friend 
