The RURAL NEW-YORKER 
1239 
Grandma's Pets 
I am enclosing a kodak view of “Grand¬ 
ma’s Pets”—bees and babies. They go 
together beautifully, the babies sitting in 
the shelter of the arbor to the left, watch¬ 
ing while “Grandma plays with the bees.” 
This Summer we have but one bee sting 
to report, although the hives are within 
25 ft. of the kitchen door. The arbor be¬ 
tween sends them out in the opposite di¬ 
rection. In regard to bees destroying 
grapes, this arbor is just now (Septem¬ 
ber 1) loaded with ripe grapes, and wc 
have looked in vain to find a single bee in 
the arbor or on the ripe fruit. They are 
busy on Fall flowers and late buckwheat. 
The four hives gave us SO lbs. of honey 
this year and we have left to them the 
two largest sections or supers seen in 
each tier, full of honey for their own use 
this Fall and Winter, and to feed early 
babies next Spring. As Mr. Root says, 
if they do not need it it will be there for 
us next Spring. .Tust behind the hives is 
a raspberry row that serves as a wind¬ 
break on the northwest. MRS. e. e. l. 
Citron Preserves and Pickles 
Will you give some recipes for preserv¬ 
ing citron? Can pickles be made of them 
the same as cucumbers? We have raised 
a lot of them this year for the first time 
and do not know much about how to use 
them. B> z * D> 
We have never made pickled citron, 
but there is no reason why it should not 
set back, where the contents will keep j 
hot for a while before being set away for | 
the night. The berries should not be re¬ 
moved from the kettle nor disturbed in any 
way, as this causes the wax to sink to | 
the bottom. In the morning, if these , 
directions have been carefully followed, 
the wax will have formed a hard, firm 
cake on top of the water. It must then 
be remelted and strained to free it from j 
impurities. Melt slowly and pass through 1 
a wire strainer. Let it become quite cold 
again, remelt and strain through cheese¬ 
cloth or lawn. 
While this is going on the molds may 
be in process of preparation. These are 
made by rolling paper several times 
around a wax candle of the desired size, 
taking care to keep the edges perfectly 
even, glueing it securely, and closing the 
lower end with a disk of paper slashed 
to a circle, which just fits the end of the 
mold. The mold is placed upon the cir¬ 
cle, and the laps of the slashed border are 
turned up, folded, over one another in 
regular order, and carefully glued. The 
circle may be traced by using another 
candle of the same size as that around 
which the paper is wrapped. The candle 
is now taken from the mold, melted, 
poured back again, and then emptied out 
at once. This gives a coating of wax, 
which prevents the paper from absorbing 
the precious barberry wax. After this 
the bottom of the mold may be perforated 
exactly in the center, to admit the pas¬ 
sage of the wick.. The wick is made by 
The Bees and the Babies Are Grandmother's Pets 
be pickled like watermelon rind, if desired 
as a sweet pickle. The following is an 
excellent preserve: 
Citron Preserve.—Pare the fruit, cut 
into thin slices, and then into strips or 
squares, removing all seeds. Weigh equal 
quantities of fruit and sugar, mix to¬ 
gether and stand over night in a large 
bowl. The sugar draws out the juice, 
forming a syrup. In the morning put in 
a preserving kettle and boil slowly tor 
two hours, skimming carefully. About 15 
minutes before taking from the fire, add, 
for each quart of preserves, one lemon 
cut in very thin slices, and one small 
piece of ginger root. Some add a few 
whole cloves, but we do not care for this. 
Other recipes advise soaking the fruit in 
brine for a few hours, then in clear water 
to freshen it. thus hardening the fruit, 
but we do not think it necessary. 
Sweet Pickle.—The citron may be used 
as a sweet pickle in the following method 
Peel and slice the melon, cut in cubes and 
remove seeds. Prepare a syrup as fol¬ 
lows: To each quart of vinegar allow 3 
lbs. brown sugar, 4 oz. stick cinnamon 
and 2 oz. of cloves. Bruise the spices 
and tie in a muslin bag. Boil vinegar, 
sugar and spices five minutes, then pour 
over the prepared fruit. Let it lemain 
24 hours, then drain off the syrup, bring 
to the boil, and pour over the fruit. Do 
this a second time; the third morning 
boil all together a few minutes, and then 
seal in jars. As the citron melon is 
really a form of the watermelon, we see 
no reason why it should not make a nice 
sweet pickle. 
Recipe for “Higdom” Wanted 
When I was a child my mother used to 
make a chopped pickle called "higdom,” 
and I have not been able to get a recipe, 
but have found many who would like to 
know how it is made, so I turn to you to 
help me out. MRS. c. w. s. 
Who can give us a recipe for “hig¬ 
dom”? One of our up-State friends says 
chopped green tomatoes and mustard seed 
were among the ingredients, but is un¬ 
able to give any further information. 
braiding the candle wick which conies in 
balls for the purpose. One end is waxed 
and threaded through the hole in the bot¬ 
tom of the mold from the outside. The 
outer end is separated, and the three 
strands are spread out over the bottom of 
the mold on the outside and glued. An¬ 
other disk, slightly larger than the first, 
with a slashed border, is placed over 
them, and the laps are turned up and 
glued. 
A frame to hold the molds can be made 
by cutting holes of suitable size in the 
bottom of a box and, after they have been 
placed in it. the wicks should be drawn 
up taut, and secured by means of a hat¬ 
pin passing through them, and resting in 
notches cut on either side of each mold. 
The molds are now ready for the wax, 
which should be melted slowly, and not 
allowed to get hot enough to smoke. As 
it cools in the molds it will settle a little, 
leaving a hollow, which should be filled 
each time it appears. The candles should 
be left in the molds until they are hard, 
but not quite cold. Then each layer of 
the bottom should be removed with a 
penknife, and the rest of the paper peeled 
off spirally. The bottom end of the wick 
should be cut off close to the candle, and 
the top to within an inch of it. It takes 
a quart of bayberries for each candle. Of 
course a regular metal mold may be used 
if one has it. Many New England house¬ 
keepers possess this, but the .bayberry 
candles ordinarily seen are the size called 
short sixes, meant for fancy candlesticks, 
rather than the eights used as bedroom 
candles. 
If the candles are dipped, the wicking 
is attached to a stick, which may be laid 
across the vessel containing the liquid 
wax. The wicks are dipped, then with¬ 
drawn until hard, and tho dipping is. re¬ 
peated untl the candle is the required 
thickness. Ba.vberry wax is sometimes 
adulterated with other waxes or tallow, 
but the result is inferior. It is not frag¬ 
rant, and a Connecticut woman who has 
made bayberry candles for 50 years told 
us that the mixed wax will always smoke 
and gutter. 
Stuffed Baked Tomatoes 
Bayberry Candles 
How can we prepare the wax from bay- 
berries, and how are the candles made * 
A. W. It. 
The berries are gathered as soon as 
they mature, but they will keep indef¬ 
initely in a dry place, and the candles 
may be made whenever convenient. To 
prepare the wax the berries should be 
placed in a preserving kettle, with an 
equal amount of cold water, and boiled 
steadily for four hours, the kettle being 
filled with hot water as it boils down. 
After the boiling should come an hour of 
simmering, and then the kettle should be 
Select firm, ripe tomatoes of uniform 
size, wash, cut a slice from the top of 
each and carefully scoop out centers. 
Moisten bread crumbs with some of the 
juice and crushed tomato pulp, add a little 
minced celery and mix all together, sea¬ 
soning generously with salt. Pack this 
mixture into the tomato shells, having 
them only level full, place a small piece of 
butter on each and cover with "lid” (the 
slice taken from the top). Place in a 
baking dish with a little water and bake 
until tender. A medium sized tomato 
holds about one-half cup of stuffing. Any 
surplus pulp and juice may be used in 
soup or otherwise. G. R. b. 
Running Water* - on tap 
when you want it 
Running water, under pressure, is a 
necessity in the modern farm or 
suburban home. It lessens the house¬ 
hold chores and eliminates much of the 
drudgery. Any power 
_ may be used to operate 
a Hoosier Water Service installation. Water 
may be pumped from well of any depth. Easy 
to install and operate. Hoosier Water Service 
equipment may be installed in old homes as 
well as new homes. 
CnpU Bulletin illustrating Hoosier Water Service equipment 
rIVEiCi fee sent to interested persona upon request. 
FLINT & WALLING MFG. CO. 
Dept. Y Kendallville, Indiana 
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See Rural New-Yorker dated October 8, Page 1213 
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Name. 
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