966 
Jht RURAL NEW-YORKER 
July 5, 1924 
WOMAN AND HOME 
From Day to Day 
To My Son 
Do you know that your soul is of my soul 
such a part, 
That you seem to be fiber and core of my 
heart? 
None other can pain me as you, dear, can 
do; 
None other can please me or praise me as 
you. 
Remember the world will 'be quick with 
its blame, 
If shadow or stain ever darken your 
name. 
“Like mother, like son,” is a saying so 
true, 
The world will judge largely of mother by 
you. 
Be yours, then, the task, if task it should 
be, 
To force the proud world to do homage 
to me. 
Be sure it will say when its verdict 
you’ve won, 
She reaped as she sowed, lo! this is her 
son. 
—Margaret Johnston Grafflm. 
* 
Some inquirers ask whether it is pos¬ 
sible to clean a soiled Panama hat. It is 
side, pull it down as far as possible, using 
both hands; take hold of the end with the 
left hand ; with the right one catch the 
batch about two-thirds of the way above 
the left hand. Throw the part between 
the hands up and over the helper’s hand, 
using a quick motion; pull the batch 
down again and continue in this manner 
until as light in color as desired. Pulling 
this way works air bubbles in the candy, 
making it porous. 
A lump of paraffin the size of a pea 
added to this candy while boiling will give 
it a chewing quality. 
MARY A. KINTIGH. 
Tennessee Notes 
Rain, rain, rain! Just one steady down¬ 
pour after another; even our sweet po¬ 
tato ridges are partly washed away. Corn¬ 
fields are furrowed out, and tobacco land 
not yet prepared for plants. Lowering 
clouds, hard winds and heavy thunder 
have driven me to the kitchen for warmth, 
where a steady fire is boiling the beans 
for dinner. The menfolks have gone to 
rest, and are, I think, sound asleep. 
Thelma has gone to see that wonderful 
new baby, our youngest grandchild. With 
six living grandchildren and two dead, 
one begins to feel a bit old. 
Our young chickens are scarce, and 
with such a cold, wet Spring to contend 
with, I am not at all sorry. As yet the 
22 young poults are coming on fine, and 
still expect a h'ard-'boiled egg now and 
then. Eggs have advanced two cents on 
the dozen. Many of my neighbors are go¬ 
ing in for White Leghorns. We gave 
them a trial, and for my own use I pre¬ 
fer the larger breeds. Our merchants 
give tw r o cents less per pound on Leghorns 
and they are such hearty eaters that it 
requires as much food, if not more, to 
raise them. For table use they are most¬ 
ly feathers, skin and bone. When one de¬ 
cides to set, she is hard to change; but 
from early Spring until late Autumn they 
are prolific egg producers, but no better 
than heavier breeds of a good laying 
strain. 
‘ Well, the sun has come to view once 
more, but not very promising of clear 
weather. Saturday is our day for Me¬ 
morial Day celebration; a few songs, rec¬ 
itations and remarks by our pastor. The 
graves that have been cleaned off, refilled 
and rocks straightened, will receive their 
yearly offering of flowers. Dinner on the 
ground, a few' more remarks, and our day 
spent in memory of our dead will be over. 
Sad to relate, there are a few old, old, 
family cemeteries neglected and forsaken, 
the sunken mounds shadowed by large 
trees. The inhabitants of these small vil¬ 
lages of the dead are even unknown. 
Some of the markers that time has not 
erased show' that some mother’s fondest 
dreams are moldering there; others, w'hose 
names are so dim one can scarcely de¬ 
cipher the dates, tell that the occupants 
were in the prime of life when called 
away. Others show that many years, use¬ 
ful or otherwise, were allotted to them, 
but today they, or their mortal part, lie 
there under brambles, trees and bushes, 
neglected and unknown. In the years to 
come strangers’ feet no doubt w'ill tarry 
beside our own perhaps neglected mounds, 
and pon 'er over what life meant to us, 
and wonder if when called away we left 
some fond hearts grieving; but we, as 
they, will not even be a memory. 
We at last have enjoyed a few days of 
sunshine. Many thousand tobacco plants 
have been set. After the soil is disked, 
harrowed and dragged, the wheat drill is 
used to sow the fertilizer in the ground ; 
then rows are laid off rather wide and the 
corn planter is run once or tw'iee in the 
row with its feed of fertilizer. Then we 
go to the beds and carefully pull and pull 
and pull plants until w r e have several 
bushels. I drop, but do not transplant. 
Lee is our champion planter; he keeps 
right up with me, and I go at my best 
gait. Four hands can soon set several 
thousand plants, and the soil is moist, 
weather a bit cloudy and if the cutworms 
were not so hearty one would get an extra 
good stand. 
We are busy with the children”s day 
program, which is billed for June 28; also 
a flag raising. We have our bell; next I 
think we will try for an organ. One sure¬ 
ly needs a bit of music. We have to re¬ 
ject so many good pieces for lack of it. 
Our time of heavy work, hard and hot, 
canning, preserving, etc., is here, and to 
conserve our strength we should snatch a 
few hours off now and then ; some place 
for a change, a cool breath, a bit of na¬ 
ture, ,so we can get in harmony with our 
good Father who will give us strength and 
courage if we but aok. mrs. d. b. p. 
quite possible to do this. Give it a good 
scrubbing with lukewarm water and white 
or Castile soap, using a nailbrush to scrub 
with. A little ammonia in the water is 
helpful. Then rinse very thoroughly, im¬ 
mersing the hat completely in the water, 
moving it about to get rid of all the dirty 
water and soap. Rinse a second time in 
clear water. A little glycerine, in the sec¬ 
ond rinse water, will prevent the hat 
from becoming brittle in drying. When 
the hat is thoroughly rinsed, press out sur¬ 
plus water with a Turkish towel, and let 
it rest on the towel while drying. Let it 
dry in the full sun. If the hat is stained 
with perspiration, or in need of bleach¬ 
ing, it might be difficult to get good re¬ 
sults at home, but ordinary soil is easily 
removed by washing. If the hat is sun¬ 
burnt and in need of blocking, it would be 
wise to have it done by a professional 
cleaner. 
* 
The following salmon sandwich will be 
found delicious: Pound some canned 
salmon in a mortar and pass it through a 
sieve; season with salt, pepper and cay¬ 
enne ; mix to a fairly thick paste with 
stiff mayonnaise sauce. Spread white 
bread with this mixture and scatter over 
it pickled beans or cucumbers which have 
been cut into small pieces. Serve with 
parsley garnish. Another unusual and 
delicious sandwich is made as follows: 
Tut Vi lb. lean ham through the grinder, 
12 olives, % cup shelled pecans (chopped 
fine), a dash of cayenne; moisten with 
mayonnaise. Spread between thin slices 
of whole wheat buttered bread. 
* 
Who can give a recipe for preserve or 
jelly made from mulberries? We have 
heard of their being used in combination 
with rhubarb or tart green apples, but 
think they are rather flat in flavor unless 
some acid fruit is added. There is one 
quality in w'hich ripe mulberries excel, 
they will stain the children’s hands, faces 
and clothing with a rich purple tint that 
seems more persistent than any other 
fruit juice. 
Porous Molasses Candy 
Place in a pan 1% cups dark brown 
sugar (best), one-half cup white sugar, 
one-half cup best New Orleans molasses, 
one-fourth teaspoon cream of tartar, one- 
lialf cup hot water. Place over fire and 
stir until boiling up well, then while 
stirring constantly add one-half cup muk, 
a few drops at a time, to keep from stop¬ 
ping the boiling. Stir gently but con- 
stantlv until the thermometer reaches 2o4 
degrees, or till a little dropped in cold 
water makes a hard ball. Remove from 
fire and pour on a greased platter. After 
a few minutes turn the edges toward the 
center, and when just cool enough <o 
handle pull until light in color, and when 
laid on the table it will creep together. 
Spin out in a long piece the thickness de¬ 
sired, and when cold cut in pieces as de¬ 
sired bv tapping with a heavy sharp 
knife; better to tap the knife with the 
■hand or a hammer. 
This candy is best pulled over a con¬ 
fectioner’s candy hook, but when one is 
not at hand it is best for someone to take 
the place of the hook. To pull thus, 
gather the candy in a ball and place in 
the helper’s hands, then take hold at each 
There are millions of kitchens 
which are literallyprisons. Three 
meals a day, 365 days in the year, 
represents a stupendous work 
program, yet millions of house¬ 
wives do it efficiently and un¬ 
complainingly. 
But there is a way to lighten 
the burden of housewives, to 
improve their cooking, and to 
make both themselves and their 
families happier, with more 
time to play, and to enjoy life. 
Thousands of housewives have 
discovered the New Perfection 
Oil Cookstove, which burns 
kerosene clean and odorless. It is 
practically automatic in its oper¬ 
ation, ready to cook at the turn 
of the wick and the touch of a 
match, delivers wide range of 
heat—bakes, broils, boils, roasts 
and toasts. It banishes the dirty 
coal and wood cookstove with 
their inevitable dirt and ashes. It 
adds immeasurably to personal 
comfort, and makes the kitchen 
a cool and inviting place. 
Your nearest dealer will be glad 
to demonstrate any style or size 
in the New Perfection line. Each 
one, from the famous Blue 
Chimney to the Giant Superfex, 
with the fast-as-gas burners, rep¬ 
resents the utmost in cooking 
satisfaction at its price. 
NEW PERFECTION 
Oil Cook Stoves and Ovens 
STANDARD OIL CO. OF NEW YORK 
Zb BROADWAY 
