1334 
The RURAL NEW-YORKER 
November 12, 1921 
WOMAN AND HOME 
From Day to Day 
“The Season of Thanks" 
Loud, O my throat, and clear, O soul! 
The season of thanks, and the voice of 
full-yielding; 
The chant of joy and power for boundless 
fertility. 
All till’d and untill’d fields expand before 
me; 
I see the true arenas of my race—or first, 
or last, 
Man’s innocent and strong arenas. 
I see the Heroes at other toils; 
I see, well-wielded in their hands, the 
better weapons. 
I see where America, Mother of All, 
Well-pleased, with full-spanning eye, 
gazes forth, dwells long, 
And counts the varied gathering of the 
products. 
Busy the far, the sunlit panorama; 
Prairie, orchard, and yellow grain of the 
North. 
Cotton and rice of the South, and Louis¬ 
ianian cane; 
Open, unseeded fallows, rich fields of 
clover and Timothy, 
Kine and horses feeding, and droves of 
sheep and swine, 
And many a stately river flowing, and 
many a jocund brook, 
And healthy uplands with their lierby- 
perfumed breezes, 
And the good green grass—that delicate 
miracle, the ever-recurring grass. 
—walt whitman (Leaves of Grass). 
% 
One of our readers asks us how she can 
make an old carpet into a waterproof 
floor covering, that could be wiped off 
without injury. We have been told that 
an ingrain carpet may be painted over 
with several coats, and then varnished, 
hue we should think it preferable to give 
the treatment to the floor itself, if in good 
condition. If any cf our readers have 
tried this sort of homemade oilcloth, we 
hope they will tell us how it worked. 
* 
Every week we receive many letters 
relating to family troubles, and often the 
questions involved are such that a 
stranger cannot possibly give a helpful 
answer. We think in many cases it is a 
relief to write to an unknown person, 
where it would be impossible to confide 
in one at hand, and such letters are 
always treated as sacredly confidential 
But it is sad to think how much unhap¬ 
piness there is about us, and how often 
family disagreements add to the burdens 
of hard work and small means. It would 
seem that the seeds of such unhappiness 
are sown in childhood; the selfish, over¬ 
bearing boy becomes the tyrannical hus¬ 
band and father, while the lazy, pam¬ 
pered girl adds further responsibilities to 
those already carried by the struggling 
man she marries. We cannot rebuild 
character over night, but we think there 
are possibilities of better things in all 
these unhappy households. We do not 
believe in giving in weakly to a tyrant, 
but we do believe that some of the more 
rerious family troubles are over things 
that really amount to very little. A 
really good and worthy person may be so 
“hard to get along with” that all his 
virtues are of no avail in the eyes of his 
own family. Good temper and gentle 
speech may seem minor virtues to the 
stern moralist, but how much they mean 
in the we .try round of this hard-working 
Old-time Methods of Preserving Fall 
Meats 
In good old Colonial day the busiest 
month of the year was November—“kill¬ 
ing-time.” Killing-time bees sound grew- 
some enough to unaccustomed ears, but 
like husking, log-rolling, stump-pulling 
and house-raising bees, this was one of 
the splendid examples of Colonial neigh¬ 
borliness and pioneer co-operation, where 
each gave the best of his time and 
strength generously and good-willingl.v to 
help his neighbor, a custom not alto¬ 
gether obsolete in some present-time com¬ 
munities. On this special day a bountiful 
dinner was prepared and served to the 
helpers, and not one went away without 
a generous supply of the fresh meat. 
Colonial families were large, and Colon¬ 
ial hospitality broad. Usually several 
porkers were slaughtered, as well as a 
fat beef or two. on the same day. Most 
of the work of curing and preserving the 
meat fell to the housewife, or came under 
her direct supervision. At these times 
the whir of the spinning-wheel ceased, 
while she busily collared, potted, salted 
and soused. Cases for the sausages must 
be prepared, which was no easy job, the 
meat chopped, seasoned and packed into 
them. The making of the rolliches was a 
painstaking process, and the great round 
head-cheeses and shining pans of liver- 
wurst meant time and patience to have 
them just right. Then there was the lard 
to “try out” and the tallow to bo looked 
after, and .ill this to be accomplished in 
the shortest possible time lest a “warm 
spell set in.” 
The preparations of the casings for 
the sausages and the tripe for the roll¬ 
iches was perhaps the most complicated 
and laborious. Casing means the cleaned 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2109. Girl's Dress, 8 to 14 years. Tile 
12-year size will require 3% yards of ma¬ 
terial 36 in. wide, 3 yards 44, 2 y 2 yards 
54. 20 cents. 
2098A. 
luimpe, 6 
Girl’s Sleeveless 
to 14 years. The 
Dress, with 
medium size 
will require 2% yards of material 27 in. 
wide, 1% yards 32, 1% yards 30; 1% yards 
44 extra for the guimpe. 20 cents. 
entrails of the pig; these must be washed, 
turned, and washed over and over again] 
scraped, soaked in buttermilk, then in salt 
water, and every particle of fat removed 
before stuffing with the sausage meat. 
Cleaning the tripe, or the stomach of the 
beef, was another tedious task which the 
housewife must superintend. After re¬ 
moving from the carcass it was turned 
and emptied of its contents, and the 
opening sewed up, leaving the inside on 
the outside. This was washed many 
times and soaked over night in a weak 
solution of lime-water, then scraped until 
white and honeycombed. Again it must 
be turned, washed, and all superfluous fat 
removed, washed again, drained, wiped 
dry. and cut into 12-in. squares. 
For the rolliches each square of tripe 
was filled with thin narrow strips of well- 
seasoned beef. Usually the flank was 
used, then rolled and sewed up on the 
three open sides, and dropped into boiling 
water and cooked until tender enough to 
pierce with a straw. These were packed 
in a stone jar, and the jar filled up with 
hot vinegar, into which had been thrown 
a few whole cloves and allspice, two or 
three pieces of cinnamon and a little salt. 
Instead of the tripe small square bags 
made of coarse muslin, were sometimes 
used, or the cooked meat was packed into 
the jar, a weight placed over the meat, 
and the jar filled up with the spiced 
vinegar. A fter a few days it was ready 
to eat. This was served either hot or 
cold, usually as a hot breakfast dish. 
Aside from the work of making it, head 
cheese is an economical preparation, for 
it utilizes that part of the porker that 
could not be so well preserved otherwise. 
This is an old-time recipe, tested many 
times by an okLtime cook: Split the 
heads open, remove the eyes, brains, ears 
and snouts, singe, scald and scrape, wash 
and soak over night in salt water. In 
the morning put over the fire in enough 
cold water to cover and cook ■ slowly, 
skimming when necessary, until the meat 
slips from the bones. Turn out into a 
large pan, remove all bones and gristle 
.and chop with a sharp knife, then season. 
To 12 lbs. of meat use four tablcspoongful 
of salt, two teaspoonsful of pepper, a 
little cayenne, one-half teaspoonful of 
ground cloves, and four tablespoonsful of 
powdered sage. Mix meat and seasoning 
thoroughly together, using the hands, lest 
any particle of bone or gristle be left; 
then pack in a large muslin bag. made for 
the purpose, or in pans, add a heavy 
weight to the top and let stand until 
cold. Remove the lard on top and sides, 
cover, and keep in a cold place. 
. Liverwurst is still a favorite dish in 
many homes. This, too, is an old-time 
recipe: Boil the liver until ready to 
crumble with some fat pieces of either 
fresh or salt pork. When cool chop fine, 
season with pepper, salt and a little pow¬ 
dered sage, add the liquor in which it was 
cooked and mix thoroughly; then pack 
into pans or molds, and keep in a cold 
place. This may be sliced and eaten cold, 
or dipped in egg and fine crumbs and 
fried. An old-fashioned way was to cut 
it into chunks, add a little water, and 
heat it; this was also used as a break¬ 
fast dish. 
The pig’s hocks and ears were usually 
soused together. They were first washed, 
singed, then scalded and scraped, washed 
over again, and allowed to soak in salt 
water two days, then drained and covered 
with fresh salt and water and left for 
another two days, drained, covered with 
boiling water and cooked for two hours. 
When cold the hocks were split, and all 
put into a jar and covered with boiling 
hot vinegar, spiced in the same manner 
as for spiced meat or rolliches. 
For pork sausages with a real old-time 
New England flavor, select pork one-third 
or one-fourth fat. the remainder of good 
solid lean. Cut into thin narrow strips 
and weigh. To every 10 lbs. of the meat 
mix a seasoning of three ounces of salt, 
two ounces of sugar, one ounce of black 
pepper and one-half of powdered sage. 
Put a layer of the meat in the center of 
the table, or in a large pan, or a large 
tray would do, sprinkle evenly with the 
seasoning, add another layer of the meat, 
season, and continue until the meat is all 
seasoned; then put twice through the 
meat chopper or sausage grinder. I have 
in mind the grinder my mother always 
used—a wonderful device, with several 
dangerously sharp little knives, fitted 
crosswise on a bar that slipped inside the 
grinder. None but an experienced hand 
was allowed to put it together. Pack the 
meat in casing or small bags, made of 
coarse muslin, and sew or tie the ends. 
Some of these might be hung in the smoke¬ 
house and smoked with the hams. 
An old Dutch recipe for scrapple has 
just come to me which I am surr sounds 
toothsome enough. Cut 5 lbs. ^ pork 
from the forequarter into pieces and 
place over the fire with enough boiling 
water to cover, and cook slowly until the 
meat falls from the bones. Remove the 
bones, season and chop as for head¬ 
cheese. Skim the fat from the liquor, 
add a little salt and sufficient cornmeal 
to make a mush, and add the chopped 
meat. Pour into square or oblong bread 
this, or molds, and when cold and firm 
slice and brown in a little hot fat. 
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Sec Rural New-Yorker dated November 5, Page 1309 
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THE HOPE FARM BOOK 
This attractive 234-page book has some of the ^ 
best of the Hope Farm Man’s popular sketches 
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