1012 
‘lb* RURAL NEW-YORKER 
July 19, 1924 
WOMAN AND HOME 
_ — 
From Day to Day 
When Shall We Three Meet 
Again? 
When shall we three meet again? 
When shall we three meet again? 
Oft shall glowing hopes expire, 
Oft shall wearied love retire, 
Oft shall death and sorrow reign, 
Ere we three shall meet again. 
Though in distant lands we sigh, 
Parched beneath a burning sky; 
Though the deep between us rolls, 
Friendship shall unite our souls; 
Oft in Fancy’s rich domain. 
Oft shall we three meet again. 
When our burnished locks are gray, 
Thinned by many a toil-spent day ; 
When around this youthful pine 
Moss shall creep and ivy twine— 
Long may this loved bower remain— 
Here may we three meet again. 
When the dreams of life are fled ; 
When its wasted lamps are dead; 
When in cold oblivion’s shade 
Beauty, wealth and fame are laid— 
Where immortal spirits reign, 
There may we three meet again. 
—Attributed to Samuel Occum, Mohe- 
gan Indian, and graduate of Dartmouth, 
who established a school among Montauk 
Indians on Long Island about 1755. 
* 
Fruit syrup is so useful in desserts 
and beverages that a supply should be 
among the household stores, put up each 
canning season. The usual method is to 
prepare a syrup as for canning, simmer 
the fruit in this, boiling down if pre¬ 
ferred rather thick, then straining and 
putting in bottles or jars. It is then 
processed in the boiler for 10 minutes, 
and sealed tight. We would like to hear 
from some of our readers on this sub¬ 
ject. Personal experience and methods, 
with exact proportions, would be very 
useful. The berry fruits make especially 
delicious syrups, and they make an ever- 
ready foundation for sherbets, pudding 
sauces and beverages. 
'M 
Several readers have told us how they 
can mushrooms. In Europe and Asia 
they are dried for storage, and are ex¬ 
cellent. They should be rinsed to re¬ 
move sand, the stalks removed, and caps 
broken in pieces if large. They are then 
exposed to a current of warm air, over 
the range, or in the oven with the door 
open, if one does not possess an evapora¬ 
tor. When dry and shriveled pack in tins 
or pasteboard cartons. When wanted for 
use, soak in tepid water for several hours. 
The flavor is equal to those freshly 
gathered. Dried mushrooms are a famil¬ 
iar commodity in Chinese groceries. 
* 
The following recipe for broiled chick¬ 
en was sent to us years ago by O. W. 
Mapes: The first essential of course 
is to have a nice fat chicken. This should 
be split through the back and laid in a 
shallow basin. Now place the basin con¬ 
taining the chicken in a steamer and 
steam for an hour and a half. The basin 
will catch all the juices which drip from 
the meat. These should all be saved and 
used in making the gravy. As soon as it 
is steamed sufficiently place in a well- 
buttered pan and fry until well browned ; 
remove the meat and add the juices from 
steaming to make a good gravy. This 
method never has failed to bring satis¬ 
faction to both cook and guests. Possi¬ 
bly it would be equally as good with 
older birds by allowing morr time in the 
steaming. 
Beautifying the Home 
Grounds 
About 20 years ago there was a piece 
of old board fence north-east of the house 
which had been an eyesore to me for a 
long time, so when my children grew 
older I decided I would do something to 
improve its appearance. I set out a 
clump of Golden Glow at each end. A 
brother-in-law brought me a white lilac 
bush, which I set not quite in the center; 
a neighbor gave me a pink flowering 
almond, another a peony. The tree agent 
gave me a Persian Yellow rose which is 
loaded with its golden beauties. Every 
Spring I pick fine bouquets of white 
lilacs, and it is still waving its snowy 
plumes; lucky for them that they were 
so high that I could not get at them. 
There are lemon lilies and the pretty red 
and white spotted Japan lilies, an orris 
lily and Irises, daffodils, Phlox, forget- 
me-nots, pansies and pinks; a white moss 
rose and a striped pink, white and red 
ones, besides the Ramblers. There is also 
a snowball, a syringa. and a wax-berry 
bush. I set out a red Tritoma root. I 
have a bleeding heart, a rose pink 
balsam. Phlox and pansy seedlings in 
other beds, also Cardinal climber to run 
up the side of the house. Then I set out 
Dahlias and Gladiolus against the side of 
the house on the wing, and a snowball. 
Hydrangea and woodbine and a red 
Rambler rose. On the south of the house 
there is a Van Houtte’s Spiraea, a 
Weigela, peonies and Phlox. The piazza 
and front of house are nearly covered 
with woodbine. For house plants I 
have some double tuberous Begonias, 
beautiful things, double like a rose, and 
beautiful glossy foliage; some geraniums, 
Fuchsia and other plants, so you see I 
am interested in flowers, mrs. m. b. d. 
Tennessee Notes 
One may say of trouble, it never rains 
but it pours. First, Bob, the family 
horse managed a severe wire cut on his 
foot. Next we found our gobbler lying 
in the road, and thought a car had run 
over him. but when we found a number 
of hens lying under the roost the follow¬ 
ing morning, we knew it was limber- 
neck. We have hunted, the place over, 
and so many have died, which we burn ; 
have only cured two with turpentine. 
Thelma’s two banties died one night, 
and we all were so sorry; the rooster 
was such a pet; . would come up in the 
porch and rear back and crow for feed. 
It is the worst epidemic we have ever 
had. Our chickens go everywhere, and 
it is hard to find where the source of 
contagion is. We have carried off and 
burnt about $30 worth. 
Then I enjoyed a mess of new peas, 
mixed some sweet cherries with them in 
the afternoon, and that and the heat, 98 
in the shade, a big washing, etc., caused 
me to take a forced rest of several days. 
For the present .week, two days prac¬ 
ticing the children for children's day, and 
flag-raising, one trip to town, harvest 
hands one day, to help decorate house, 
cook dinner Friday to take to the school- 
house—I believe is about all except the 
usual housework. I like to keep busy, 
but, well, sometimes one can get a little 
bit too busy for physical health. But 
after all one does not have much time to 
fret and grieve, and when trouble comes 
the best cure is work. And just between 
ourselves, I believe work would do away 
with a greal deal of this divorce evil; 
nothing is ever so bad but what it might 
be worse. Some were grumbling about 
the loss of some plants and corn being 
washed out, and just east of us twenty- 
odd miles entire families were swept out 
into eternity, some of the bodies never yet 
been found; homes, stock, everything 
swept before a cloudburst on the moun¬ 
tain side, where the hills had been cut 
bare and timber sold, for a mere pittance. 
Our creator gave us protection from the 
storms, but man in his greed has robbed 
us of the defense. I would like to see 
a law passed and enforced to compel a 
man to replace every tree he cuts down, 
especially on a steep hillside. It is all 
very well to talk about our liberties, etc., 
but when liberty means the loss of life 
that can never be replaced and the loss 
of untold thousands to put a few dol¬ 
lars into one man’s pocket, it is time 
to call a halt. Some do not know and 
some do not care; meanwhile the work of 
destruction goes merrily on. Our big 
storm is nearly over; early cherries, 
peaches and in some places apples were 
seriously damaged, but so far plenty of 
fruit for all our needs, for which I am 
very greatful. mbs. d. b. p. 
Mixed Pickles 
One quart little pickles, 1 qt. large 
pickles cut small, 1 qt. corn, 1 qt. green 
tomatoes, 1 qt. Lima beans, 1 qt. green 
beans, 1 qt. small onions, six sweet pep¬ 
pers, green and red, three hot peppers, 
two heads cauliflower. Cook all sepa¬ 
rate in salt water till tender, and drain. 
Prepare half a gallon of vinegar, 2 lbs. 
brown sugar, one cup ground mustard, 
spices to suit taste. Let come to a boil, 
then put vegetable ingredients in and 
let come to boil again, then seal in cans. 
mrs. e. ri. 
There are thousands of women who 
are literally slaves to their kitchen 
because the food upon which they 
lavish so much care and attention 
is likely to spoil if the fire is too 
hot, or not hot enough. 
Coal and wood stoves require end¬ 
less attention. They make every 
kitchen hot and difficult to keep 
clean. They mean the heavy haul¬ 
ing of coal or wood and ashes. 
The New Perfection Oil Cookstove 
burns kerosene—clean and odor¬ 
less. It is practically automatic in 
its operation, and delivers a wide 
range of heat—bakes, broils, boils, 
roasts, and toasts. 
It eliminates coal, dirt and ashes. 
It adds immeasurably to personal 
comfort because it keeps the 
kitchen cool. 
Ask your dealer to demonstrate the 
particular model which you like 
best, and which you will find dis¬ 
played in his store. Remember that 
each New Perfection model, whether 
it be the famous Blue Chimney, or 
the fast-as-gas Superfex, represents 
the utmost in cooking satisfaction 
£t its price. 
NEW PERFECTION 
Oil Cook Stoves and Ovens 
STANDARD OIL CO. OF NEW YORK 
26 BROADWAY 
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