1086 
September 3, 1921 
WOMAN AND HOME 
From Day to Day 
Evening's Lonely Star 
We sail toward evening’s lonely sfar 
That trembles in the tender blue; 
One single cloud, a dusty bar. 
Burnt with dull carmine through and 
through. 
Slow moldering in the Summer sky, 
Lies low along the fading west. 
How sweet to watch its splendors die. 
Wave-cradled thus and wind-caressed! 
The soft breeze freshens, leaps the spray 
To kiss our cheeks with sudden cheer; 
Upon the dark edge of the bay 
Lighthouses kindle, far and near. 
And through the warm deeps of the sky 
Steal faint star-clusters, while we rest 
In deep refreshment, thou and I, 
Wave-cradled thus and wind-caressed. 
How like a dream are earth and heaven. 
Star-beam and darkness, sky and sea ; 
Thy face, pale in the shadowy even, 
Thy quiet eyes that gaze on me! 
O realize the moment’s charm 
Thou dearest! We are at life’s best, 
Folded in God’s encircling arm. 
Wave-cradled thus and wind-caressed. 
-CELIA TIIAXTER. 
* 
This Summer the prolonged warm 
weather has caused many housekeepers to 
consider some form of fireless cooker. 
Prices for the manufactured article are 
higher than formerly, and many people 
would like to know how this contrivance 
may be made at home. The essentials are 
cooking vessels with tightly fitting lids, 
and a box of some sort with sufficient 
lining to insulate the contents. The 
original was a “hay-box,” a packing case 
thickly lined with hay, containing nests 
in which the cooking vessels fitted, and 
thick cushions that closed them in on top. 
This was improved by lining the box with 
many thicknesses of paper, then filling 
with hay or excelsior or sawdust, cush¬ 
ions fitting over food containers, while a 
tight lid fitted down on the whole. Oth¬ 
ers. studying the heating disks that come 
with the manufactured cooker, have sub¬ 
stituted smooth stones with very fair re¬ 
sults. It is possible that some of our 
readers can give useful ideas on this sub¬ 
ject. Who can tell us about especially 
satisfactory homemade fireless cookers? 
* 
A TASTE for reading is one of the most 
valuable gifts we can bestow upon our 
children. In the country home, where the 
evening hours offer fewer outside distrac¬ 
tions than in the town, reading offers an 
endless field for pleasure and instruction 
and is powerful in holding together the 
family interests. But how many people 
we meet who never read a book—not even 
the lightest of fiction ! They may skim 
over a magazine, but fiud a book too long 
—they cannot concentrate sufficiently to 
hold sustained interest. This habit of 
mind lowers natural intelligence, and les¬ 
sens ability for sustained interest and 
concentration in any line. We consider 
the “movies” responsible for this attitude 
in a good many cases—children become 
so accustomed to the rapid progress of a 
story flashed upon the screen that they 
have no patience to “read, mark, learn 
and inwardly digest.” In other cases 
reading has been regarded as merely kill¬ 
ing time, and the habit has never been 
formed. At the present time our country 
has a host of new citizens whose fore¬ 
bears have never been in the habit of 
reading at all, and who thus have no in¬ 
herited literary culture. Tt will be sad 
indeed if our old American stock, with its 
reverence for learning, lowers its stand¬ 
ards to those of its most unlettered new¬ 
comers. There never was a time in our 
history when varied and intelligent read¬ 
ing was more imperatively needed. 
Not Unexplainable 
Upon entering a neighbor’s house one 
day I found her filling cans with fruit, 
and noted her process with interest, be¬ 
cause I knew that her canned fruits and 
other products of her kitchen had taken 
prizes at the county fair. She lifted her 
kettle of boiling fruit from the stove and 
placed it on a table a few feet away, and 
then, while she talked to me, dipped the 
fruit into cans with a spoon in a leisurely 
way, sometimes pausing a moment in the 
interest of conversation. Surprised, be¬ 
cause she was not handling a rich pre¬ 
serve which needed no special care to in¬ 
sure its keeping, I finally asked : “Don’t 
you keep fruit at the boiling point while 
putting it up?” She laughed and said: 
“Oh, no; I never fuss over my fruit as 
some people do!” A few moments later 
The RURAL NEW-YORKER 
she informed me that there had been 
something the matter with huckleberries 
gathered the previous year, quite unex¬ 
plainable, for she had put up eight cans 
of them, and they all spoiled. Despite 
the fact that she is an excellent house¬ 
keeper and a woman of intelligence, she 
saw no connection between her method 
of preserving and what, to me, was its 
obvious result. g. a. t. 
Apple Chutney 
About eight years ago I read in The 
lb N.-Y. a good recipe for apple chutney, 
but I am sorry to say that I have lost it. 
Could you give it to me? MRS. H.B. 
Here are two recipes for apple chutney, 
the first printed in Tite lb N.-Y. in 1915, 
the second in 1918: 
Twelve sour apple and one mild onion, 
three peppers (one red), one cup seeded 
and chopped raisins, one pint pure cider 
vinegar, one-half cup currant jelly, two 
cups sugar, the juice of four lemons, one 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
pattern 20 cents. 9721. One - piece 
Panel Apron. One 
2035. House Dress 934G. Boy’s Nor- 
or Apron, 34 or 30, folk Suit. 8 to 14 
38 or 40, 42 or 44 years. The 12-year 
bust. Tlu* medium size will require 3% 
size will require 5% yards of material 30 
yards of material 30 inches wide, S% 
Inches wide, 3% yards 44, 2 % yards 
yards 44. 20 cents. 54. 20 cents. 
tablespoon ground ginger, one-fourth tea¬ 
spoon cayenne pepper, one tablespoon 
salt. Chop apples, onions and peppers 
very fine, add vinegar and jelly, and let 
simmer one hour, stirring often ; add the 
ether ingredients, and cook another hour, 
stirring frequently. Store like canned 
fruit. 
The second recipe is as follows : Twelve 
green sour apples, two green peppers, six 
green tomatoes, four small onions, one 
cup raisins, one quart vinegar, two table- 
spoonsful mustard seed, two tablespoons- 
ful salt, one-half cup powdered sugar, 
two cups brown sugar. Remove seeds 
from peppers, and chop fine with the 
onions and tomatoes. Put in the vinegar, 
sugar and spice. Add the chopped mix¬ 
ture, cook one hour. Then add the ap¬ 
ples, pared and cored, and cook slowly 
till soft. Seal in jars. 
Savory String Beans 
Here is a way to cook green string 
beans to make them taste the best ever, 
so every one says who has eaten them. 
I cut the beans slant-way very fine, then 
put them to cook with just enough boil¬ 
ing water to cover, 'then to a pint a cou¬ 
ple of slices of bacon or other drippings, 
and a teaspoon of savory (this you can 
get at the grocery store), salt and a little 
pepper. Just before they are done grate 
two or three medium-size potatoes, cover 
closely and cook till these are done. Some 
parts of Europe they could not sell string 
beans without giving a small bunch of 
fresh savory with them. This may be 
bought at the grocer’s dried, or grown 
in the garden. d. c. M. 
Tennessee Notes 
Should one say “Deliver me from 
temptation” when asked to take a trip, 
or should they do as I do—catch up a 
few surplus chickens to help pay the gas 
bill and buy a few cones of ice cream, 
pile in all of the family there is room for, 
and say “let her roll?” That is what we 
did last Sunday. Well, yes, I know, but 
we farm folks do not have so much leisure 
through the week. Our road was north¬ 
east first. Not over four miles from 
home was the waterfall from which the 
little country village derives its name, 
“Fall Branch.” It was my first view of 
the falls. They say they are over 80 feet 
high. There is an old-fashioned g"i -tmill 
built on the bluff over the falls. The 
waters are piped from there around the 
face of another bluff to a rolling mill 
down below the falls, so not a great deal 
of water comes over the falls, but they 
are a sight well worth going to see. 
After viewing these we climbed back 
up the hill to the car, wound around a 
very steep hill onto a covered bridge and 
struck a very fair road that runs for 
miles through what is known as Horse 
Greek Bottoms, with almost mountains on 
each side. Some of these hillsides have 
all the soil washed away in cultivation; 
there is not one spear of grass or 
weeds growing, only a few stunted cedars, 
and the shale or slate stone, gravel and 
rock, gleaming like frost in the sun. No 
doubt they could be brought back to life 
by planting them in locust, for I noticed 
a few growing on some of these hillsi' , ''s. 
The drought has cut the corn short, hut 
from all appearance there will be a fair 
crop. 
In the 27 miles drive we did not see 
sufficient apples to fill a bushel basket. 
We crossed the winding creek that some¬ 
times covers the valleys from one side to 
another four times. Each time the 
bridges were longer, higher, and the creek 
larger. Sometimes we crept around 
bluffs where you could look down in the 
treetops and see the creek down below. 
Soon we struck the river valley, and how 
I do long for a few acres of that black 
rich soil to cover up the red knolls and 
gullies and sassafras at home! Here you 
could see shocks of hay hauled to the up¬ 
lands and stacked out of the way of the 
waters ; the same with wheat. 
I did not see any stock anywhere; 
nothing but corn stubble and watermelon 
patches. Off the bridge, over the river, 
and we were inside the corporation under 
the railroad bridge. We drove around 
the Kodak plant, a new plant that covers 
two blocks, and not yet completed; next 
the dye plant, where high-grade explo¬ 
sives were made during the war. This 
covers several acres, and is surrounded 
by heavy woven wire fence ; on top of that 
are three heavy strands of barbwire that 
hang over to meet the intruder if he gets 
that high. Inside is sufficient cordwood 
to warm a fair-sized city for several years 
if it were only used for fuel. Next we 
struck a residential section; on through 
the business portions into the manufac¬ 
turing portions again ; leather plant, ce¬ 
ment plant, glass plant, paper plant, brick 
plant, hosiery mills and others. They 
tell us that many of them are shut down 
and that it is hard to find work there. 
The city, like the country, has impressed 
the mark of hard times, woe and want, 
hitter disillusions and care on the faces 
of many. As yet. they have plenty of 
space in this town, but those hot white 
concrete pavements seem to be glimmer¬ 
ing with heat, and I was truly glad when 
we were once more turned towards home, 
where there was water, wood and fresh 
air free. We surely did enjoy the trip, 
even if it meant going without some 
needed article. Shirts and shoes wear 
out. eatables are soon forgotten, but 
strange scenes and pleasant views live on 
in memory. MRS. D. B. p. 
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See Rural New-Yorker dated August 13, Page 1021 
100 STORES IN THIRTY CITIES 
T2ae Farmer Kis 
Own Builder 
By II. Armstrong Robert:* 
A practical and 
handy book of all 
kinds of building 
information from 
concrete to carpen¬ 
try. Price $1.50. 
For sale by 
THE 
RURAL NEW-YORKER 
333 W. 30th St.. N. Y 
For Meat Curing— 
Butter Making 
and every farm purpose 
Colonial Special Farmers Salt is a pure salt, 
of soft, porous flakes that dissolve instantly, 
and penetrate evenly every fibre of the meat. 
That is why it brings out the uniform flavor 
and produces uniform color in meat curing, in 
a way that all other salts which are of non- 
porous, hard, flaky or granular texture can’tdo. 
Your butter making will require half the time for 
working out the surplus moisture and with much 
better flavor if you use Colonial Special Farmers 
Salt. It is the best for all farm purposes, excellent 
in baking, cooking, table Lse. Will not cake or 
lump as ordinary salts do. Put up in 70 lb. bags. 
COLONIAL SIS SALT 
THE COLONIAL SALT COMPANY — AKRON, OHIO 
Chicago, Ill. Buffalo, N. Y. Boston, Mass. Atlanta, Ga. 
FOR STOCK SALT —USE COLONIAL BLOCK SALT 
- - ■ . . . 
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