‘Ike RURAL NEW-YORKER 
889 
Things To Think About 
Payment for Movie Rights 
Two years ago this August the moving 
picture men from New York City came 
to my place with a large machine and 
took a picture of myself and also the 
stone house I built. They said it was a 
marvel for a woman of my age to do such 
work, and wanted to bring it before the 
public. They also said if it was accepted 
in the movies they would recompense me. 
For two years it has been shown in 
Bridgeport. I have not received anything 
from the men for using my picture. Do 
you think I could get recompense for 
this? If so, tell me what steps to take. 
One movie man said the picture was go¬ 
ing around the world. HRS. T. L. 
Connecticut. 
There are many “movie men” in New 
York City, and of course we cannot help 
you until we know just which company 
did this. Generally, we think these com¬ 
panies are willing to pay for successful 
pictures. They will probably do what is 
fair if you approach them personally. 
“The Stranger Within Our Gates” 
Recently a reader asked where he could 
find a place where newcomers were wel¬ 
comed and made at home. It seems that 
there are many such places right here In 
New York. Here is a statement about 
one in Yates County : 
Our local chamber of commerce had a 
dinner last night of 192 covers; the great 
majority of those in attendance were 
farmers from within a radius of 10 miles 
of Dundee. We had some good speakers, 
a good orchestra and a good dinner. The 
main purpose of the gathering was to 
enable our local folks to become better 
acquainted with the farmers, and espe¬ 
cially to enable all of us business men and 
farmers to become better acquainted with 
the newcomers. We have had quite an 
influx of farmers from the West during 
the past five years; good progressive men 
with large families, who thought it bet¬ 
ter business to buy a New York State 
farm at $50 to $100 an acre than a 
Western farm at three times that price. 
Our chamber of commerce has many 
committees of course, but there are three 
in particular, of which I happen to be 
chairman, organized and existing for the 
purpose of benefiting our farmers. One 
is the committee on agriculture, consist¬ 
ing of 10 men, all farmers ; another is the 
committee on employment, consisting of 
seven men, three of whom are farmers; 
another is the committee on improved 
roads, consisting of nine men, five of 
whom are farmers. 
With hardly an exception, every new¬ 
comer w T lio has come into this section in 
the past five years and settled on a farm, 
remains where he is, the owner of that 
farm. h. b. harpending. 
Taxation Value of Hens 
Have you any figures on tax appraisals 
which would show the average value at 
which hens are taxed in New York and 
New England? Also, have you figures on 
valuation of dairy cows, to show correct 
ratio between value of cows and hens in 
some town? In this town cows are listed 
this year at $30. What would you con¬ 
sider a fair valuation for a flock of 2.500 
Leghorn hens of all ages up to four 
years under same conditions, taking the 
$30 valuation of dairy cows as basis of 
valuation? H. p. G. 
Dorset, Vt. 
A Canadian on the Tariff 
It is encouraging to learn that despite 
the U. S. tariff of from 30 to 42 cents a 
bushel on Canadian wheat, more wheat 
is going from Canada to United States 
millers this Spring than ever before. The 
wheat is milled apparently in the States, 
and shipped abroad later. The millers 
do not have to pay the duty, since the 
mill products are not for home consump¬ 
tion. This loophole in the tariff wall is 
welcomed by our Western Canadian 
farmers. But how about the American 
housewife? The No. 1 hard wheat flour 
is shipped out of the country to tickle 
the palate of the European, while the 
American consumer must need eat soft- 
wheat flour bread. I may say that in 
late years Canadian housewives use very 
little of Eastern or Old Canada wheat 
flour. At all hazards and at whatever 
price, the Canadian housewives must 
have western hard wheat flour for their 
loaves. For pastry purposes the com¬ 
mon wheat answers. J. A. M. 
Prince Edwards Island. 
Conditions in Washington 
The letters of Mr. Berrang on his trav¬ 
els with his ox team across the country 
toward the Pacific coast, as published in 
The R. N.-Y., make interesting reading, 
and especially to us out here. As to 
where he is going, and what he expects 
to find and meet when getting there, it is 
as much an enigma to us as perhaps it is 
to himself. We have out here a better 
climate, as a whole, than you have, per¬ 
haps, back East. But conditions eco¬ 
nomic in general in most sections of our 
different States in the extreme West are 
in a bad mess. The transcontinental rail¬ 
roads have enriched themselves through 
conscienceless booming and the resultant 
depressions. But such has left a discour¬ 
aging outlook in many sections. 
The political workers in our loosely or¬ 
ganized communities do little else but in¬ 
crease their line of tax-eating activities, 
and our natural resources are being hur¬ 
riedly slaughtered in many cases and sec¬ 
tions to save them from the hungry maw 
of such. Especially is this the case with 
our fine timber resources. “After me the 
deluge” seems to be gettiug to be a popu¬ 
lar sentiment. However, there is an un¬ 
dercurrent common among the people that 
“things” will right themselves again in 
time; that is if the “deluge" doesn’t 
come too soon. j. If, CASS. 
Washington. 
A Chicago Automobile Expert 
Here is the portrait of a country lass 
who has an interesting occupation. She 
is teaching both country and city girls 
how to engineer an automobile safely. 
Her father is a poultryman. orchardist, 
Hhe Teaches Automobile Driving 
and truck farmer, but the girl is an 
autoist on her own account. She is Miss 
Hazel Burkitt and her brother is a ga¬ 
rage man. 
She teaches women how to acquire con¬ 
fidence in handling an automobile. That 
seems to be the most important thing in 
order to keep on the safe side. After in¬ 
structing her pupils how to operate the 
different mechanisms she puts them at 
the wheel and directs them how to back 
out of a shelter house. By the time they 
know that much they are able to take 
the highway. She sits by the side of 
the learners on both long and short trips 
until they have shown ability to go it 
alone. She charges a woman $5 for the 
instructions, and the pupils say it is 
money well spent. 
Miss Burkitt is an accomplished 
mechanician about any of the standard 
makes of cars. She doctors a machine 
just as her brother would do it. She has 
pupils all of the time and does a deal of 
intricate driving besides. J. l. graff. 
The Delicious, Health-giving Spinach 
Among all the products of the garden, 
spinach is surpassed by none in its 
health-promoting qualities. If foods are 
to build up the body, dietetic experiment 
has proven, they must contain a wealth, 
both of the positive alkaline mineral salts 
and of those mysterious life elements 
called vitamines. Such foods are true 
blood purifiers. They are the real build¬ 
ers of blood, bone and nerve. Vitamines 
A, B, and C are all present in spinach 
and probably no other food contains, in 
total, so large a proportion of the valu¬ 
able and essential mineral salts. 
Spinach is a cool weather crop wdiich 
does well in the Fall or Spring garden, 
and. in the South, may be had throughout 
the Winter. But many people do not 
know that New Zealand spinach, a hot 
weather substitute, may be enjoyed all 
Summer. The leaves are smaller but of 
fine flavor. 
Pick over the leaves carefully, rinse 
well through several waters, (to remove 
all sand), and cook slowly without more 
water, or with very little water, until 
tender, which will take about 20 minu¬ 
tes. Do not destroy the vitamines by 
adding soda. Cooked in this way one 
saves all the rich juices and most of the 
green coloring. Save any juices drained 
from spinach in soups or gravies. Here 
are ways of serving spinach, some of 
which may lend variety so that the fam¬ 
ily will, not alone for its food value, but 
from real enjoyment, be tempted to want 
it often. 
Plain Boiled Spinach.—1. Pick over 
spinach ; rinse in several waters; remove 
to a pan and stew slowly, without water, 
for 20 minutes or till tender. Serve very 
hot with fresh butter. 2. Serve on hot 
buttered toast; it may be sprinkled with 
grated cheese or garnished with hard- 
boiled eggs. 
Creamed Spinach.—1. To one quart of 
cooked, chopped spinach add the follow¬ 
ing white sauce: one tablespoon butter 
or oil, one tablespoon flour and one cup 
of rich milk; heat thoroughly; add the 
spinach; serve on toast if you prefer. 
The slices may be dipped first, into hot 
milk. 
2. To one quart of cooked, chopped 
spinach, add one cup of rich milk or 
cream, one-half cup whole wheat or 
graham bread crumbs, butter and a little 
salt. Serve very hot on toast. 
3. To one quart cooked spinach, add 
one-half cup thick cream, one teaspoon 
sugar, salt (and a little nutmeg, if de¬ 
sired). When ready to serve pour over, 
or garnish with, squares of toasted bread. 
Spinach Soup.—Take three cups of 
finely chopped cooked spinach ; add two 
cups of rich milk or of thin white sauce; 
season well and heat to the boiling point 
just before serving. One tablespoon of 
minced onion may be added, if you like it. 
Spinach and Eggs.—1. Steam, or stew 
in a very little water, one peck of spin¬ 
ach ; prepare a sauce with one table¬ 
spoon butter (or oil), one tablespoon 
flour and the liquid from the spinach. 
Simmer spinach and sauce together five 
minutes. Have ready poached eggs. Place 
the spinach on a heated dish or platter, 
with the eggs arranged upon it and serve. 
2. Add four or five chopped onions to 
the spinach and prepare as above. 
3. Cook spinach till tender; season, 
add a little butter and serve on slices of 
buttered toast dipped into hot milk 
(quickly) ; and place a poached egg on 
each portion. 
4. Arrange cooked spinach on toast. 
On each portion place a poached egg 
and over it pour a white sauce or mock 
Ilollandaise sauce. 
Baked Spinach and Eggs.—Rinse one 
peck of spinach and cook 10 minutes 
without more water. Place the spinach 
in a well-greased baking dish or cas¬ 
serole. Add one egg for each person, 
sprinkle with buttered crumbs and if you 
like it, one tablespoon of grated cheese 
for each person; bake in a slow oven 
until the crumbs are brown. This may 
also be prepared in custard cups or 
ramekins. 
Spinach Souffle.—Rinse about five 
quarts or two-thirds peck of spinach ; 
cook with one tablespoon butter (and 
without more water) for about 10 min¬ 
utes; chop well; make a sauce with two 
tablespoons butter, two tablespoons of 
flour and one-half cup milk. When this 
boils add one teaspoon or more of grated 
cheese (or Parmesan cheese). Season 
to taste. Add the spinach, the well- 
beaten yolks of two or three eggs and, 
finally, carefully fold in the stiffly beaten 
egg whites. Pour into a greased baking 
dish or casserole. Bake 20 minutes and 
serve at once. 
Baked Spinach With Potatoes.—Boil 
potatoes, which have been washed thor¬ 
oughly, with their skins on. Peel and 
mash. Wash the spinach well and chop 
fine. Put one tablespoon of butter into 
a pan and cook the spinach five minutes, 
stirring often. Into a greased baking 
dish put a layer of mashed potatoes, then 
a layer of spinach, etc., having the last 
layer of potatoes. Cover with buttered 
crumbs and bake 20 minutes, until nice 
and brown. For a change, sprinkle pota¬ 
to layers with a little grated cheese. 
Baked Spinach and Hominy (Rice or 
Corn).—Have ready some cooked brown 
rice, lye hominy, other hominy or cooked 
corn. ' (If needed to bind it together mix 
with a thick white sauce or with two 
beaten eggs.) In a greased baking dish 
put a layer of hominy, rice or corn— 
then a layer of spinach to which finely 
minced green sweet pepper has been 
added, another layer of cereal, etc., hav¬ 
ing the hominy or rice on top. Cover 
with buttered crumbs. Bake 20 minutes. 
If you like, sprinkle with one-third cup 
of grated cheese. davida r. smith. 
Make Your Car 
Two Cars in One! 
Power 
The Ruckstell Axle 
is revolutionizing the 
performance of light cars and 
trucks. Simply move the 
lever and you go through 
the muddiest roads; climb 
stubborn hills on high, 
gear; negotiate congest¬ 
ed traffic. For trucks 
it insures “getting 
there” and back 
quicker, with 
pr a c tically 
double load 
capacity. 
Increases 
power 
55%. 
Move the 
lever again 
and you have 
speedy car or 
truck for city driv¬ 
ing or delivery or 
level country highway 
driving. Thousands of 
farmers everywhere say 
the Ruckstell Axle saves half 
time In getting to town and 
backhome. Noiselessinoperation. 
The sensation of the motor world. 
Clip the coupon— take it to your 
nearest dealer for FREE DEMON- ” 
STRATION, or write nearest office for 
Free Booklet. Address Desk 45-A 
Ruckstell Sales and Mtg. Co. 
New York City Kansas City, Mo. 
San Francisco, Calif. 
} This coupon good for Free Dem- 
- onstration of the Ruckstell Axle at 
nearest Dealer, or for Free Book- < i / P’ 
let giving full particulars. 45-a ' 
j Name.. 
Address 
1 
1 
i 
I 
I 
| Make of car or truck.. 
t 
SAVE HALF 
Your Paint Bills 
USE INGERSOLL PAINT 
PROVED BEST by 80 years’ use. It will 
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by the “ GRANGE ” for 50 years. 
Made in all colors—for all purposes. 
Get my FREE DELIVERY offer 
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INGERSOLL PAINT ROOK—FREE 
Tells all about Paint and Painting for Durability. Valu¬ 
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Write me. DO IT NOW. I WILL SAVE YOU MONE Y. 
Oldest Ready Mixed Paint House in America—Estab. 1842 
0. W. Ingersoll 246 Plymouth St., Brooklyn, N.Y. 
SEND FOR 
FREE 
catalog of 
sprayers and 
alendar showing when and how to spray to 
et rid of pests on the farm, in the orchard, 
jrden and poultry house. 
THE E. C. BROWN CO. 
Vi R 4T Ctrunt T? ‘NT V 
/ HAY CAP COVERS \ 
CANVAS COVERS^ 
Write for Prices 
Dept. R 
BOWMAN - DURHAM - ROBBINS, Inc. 
26 Front Street - - Brooklyn, N. Y. 
AGENTS-SellTowels 
Make real profits selling- new, patented KNITTED tow¬ 
els. Each towel put up in sealed, transparent, germ- 
proof packet. Heady to open and use. This is something 
brand-new in the towel line. Sells on sight because price 
is low and towel is guaranteed. Big commissions pnid 
men and women agents. Write for full information or 
send $1 for sample box. 
San-KNIT-ary Textile Mills Dept. 607 
1011 Diamond St. Philadelphia, Pa. 
—FARQUHAR CIDER PRESSES- 
Hcavicr Pressure Gets More Cider 
Farquhar Hydraulic Cider Presses are built extra 
heavy and strong and exert a higher pressure on the 
cheese. Therefore, they get more and richer eider. 
They are easily installed, occupy little space and 
are operated with averagefiabor and farm power. 
Built in sizes, from 40 to 400 barrels per 
day. Just the right size for custom work 
and for canning, preserving and vinegar 
factories. Requires small investment and 
low operating costs. A profitable income 
year after year. 
Ask for special Book and Blue Print 
of desired size 
A. B. FARQUHAR CO., Limited, Box 130, York, Pa. 
