1166 
The RURAL. NEW-YORKER 
September G, 1924 
■a 
The most recent development in a 
RED CROSS Range for coal and 
wood; black or gray enamel finish; 
with or without hearth; cabinet or leg 
base; large fire box, roomy oven and 
scientific flue arrangement which guar¬ 
antee perfect cooking and baking; hot 
water reservoir. 
the RED CROSS trade 
cen a dependable GUAR- 
Cooking and Baking 
NOW A PLEASURE 
It is a real joy to cook and bake with a RED 
CROSS Range. The extra large fire box for 
coal or wood and the roomy ovens and warm¬ 
ing closets make it possible to prepare a 
large dinner quickly and with but little effort. 
And the bright, easy-to-keep-clean enamel 
finish of these wonderful ranges adds an 
abundance of cheer to the kitchen. 
Sold by leading dealers. WRITE us for name of dealer in your 
locality. Booklet on modern cooking or heating science and 
illustrated folders free on request. 
CO-OPERATIVE FOUNDRY COMPANY 
Rochester, N. Y., U. S. A. 
RED CROSS 
Ranges e furnaces 
RANGES FOR GAS, COAL, WOOD - COMBINATION RANGES FOR GAS AND 
COAL OR COAL AND WOOD-PIPE AND PIPELESS WARM AIR FURNACES 
167 
mark has be 
ANTEE of perfection in design and 
construction — assurance of properly 
regulated heat, economy and long, 
satisfactory service. 
When you zvrite advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a “square deal.” See guarantee editorial page. 
Notes from Oklahoma 
Out here in the great West we have 
been enjoying one of the most pleasant 
Summers ever known. We have experi¬ 
enced only a few sultry, oppressive days; 
the nights are very pleasant and so cool 
that a light covering was needed before 
morning. Most of the homes here in our 
college town have sleeping porches, which 
always insures a degree of comfort as 
well as making the extra room needed 
during the Summer season when our 
town is flooded with hundreds of students 
from all parts of the State, and other 
States as well, who attend our splendid 
college during the Summer term. Our 
college has just turned out the largest 
graduating class within its history. I 
felt proud of the fact that three of mine, 
two daughters and our only boy, were 
among the number, the older girl from 
college and the two younger from high 
school. Oklahoma has good schools and 
colleges, yet it is a deplorable fact that 
we have many illiterate children, and 
although we have compulsory school laws, 
they are not enforced as they should be, 
especially in the rural districts. Then 
many of our backwoods people are so poor 
that they can hardly keep their children 
in school, but now that we have free text¬ 
books these conditions will be somewhat 
improved. 
The primary election is almost at hand 
and the great swarm of candidates are 
going hither and thither seeking votes. 
Before we had women suffrage we house¬ 
wives were not annoyed with the candi¬ 
dates more than to tell them where to 
find the men folks, but now that we have 
the privilege of casting our vote they like 
to entertain us with their self-praise. Our 
country women have been very backward 
about going to the polls, but are gradu¬ 
ally realizing the fact that it is the duty 
of every good woman to cast her vote in 
the cause of right and justice. Hereto¬ 
fore they have insisted that the running 
of the political machinery belonged to the 
men, which it did until wise men made it 
possible that we wives and mothers of 
these same men were entitled to a degree 
of consideration in the government of our 
State and national affairs. 
Oklahoma, and the West in general 
has had a most favorable season this year, 
and crops of all kinds are better than 
usual; At no time since planting has 
there been a serious need of rain, and 
corn, in this part, at least, was never bet¬ 
ter ; cotton is growing finely and prom¬ 
ises a good yield. Gardens and truck 
crops are good, and hundreds of dozens 
of jars of pickles, kraut, etc., are being 
prepared for Winter. The fruit and ber¬ 
ry crops, both tame and wild, were fine, 
and every housewife is busy .canning, 
pickling and preserving, saving the great 
surplus for the days when fresh products 
will have become an impossibility. Our 
rural women are wonderful housewives, 
and practically every one of them will 
have a well-filled pantry and cellar when 
Winter comes along. Then there will be 
great hills of potatoes and turnips and 
cabbage, yellow pumpkins and all sorts of 
edibles such as grow on the farm, but not 
many boughten delicacies reach the farm 
tables. 
I have learned a new way to handle 
the Winter supply of sauerkraut, which 
means less trouble and other advantages. 
Just shred, or chop the cabbage, put in 
dishpan, salt just about right for cooking, 
toss together well and pack right into 
glass fruit jars, pressing down as tightly 
as possible. A small mallet is good to 
pack it in with. Put on rubber and lid, 
screwing lid down loosely, set away for 
six to nine days. The brine will rise and 
will run out some as it ferments, then 
fermentation ceases and lids must be 
tightened down. If liked, the jars may 
be opened and the contents of one used 
for filling the others, for the contents w r ill 
sink down slightly. Screw down tight 
and set away until needed. With this 
recipe for canning one may make one, 
tw'o or a dozen jars of kraut just as the 
cabbage is ready for use, and the work 
'is quickly and easily done and out of the 
way. I use a one-bladed kraut or slaw 
cutter, costing 25 cents, for shredding the 
cabbage; mine has been in use 40 years, 
but is still good, and is used for slicing 
green tomatoes and other things as well 
as cabbage. 
Everyone lias her own favorite pickle 
recipe. I wash the small cucumbers, put 
in stone jar, throw in handful of salt to 
a gallon jar of cucumbers, pour on boiling 
water and set aside until morning, when 
they are rinsed, drained and dropped into 
heated vinegar, diluted to taste and sweet¬ 
ened. Spices are added, and when the 
boiling heat is reached they are packed 
into jars, covered with vinegar and sealed. 
I add alum size of pea to each jar, which 
makes the pickles firm. 
HRS. LILLIE YORK. 
Vermont Notes 
Today we have been for a 40-mile ride 
and saw corn that showed the effects of 
frost very slightly, and heard of a farm 
where potato tops were killed to the 
ground, and of cucumher vines being 
blackened in another garden when mer¬ 
cury took a sudden drop a short time 
ago. It was 41 degrees here that morn¬ 
ing in middle August, and we called 
that cold enough. This season’s hay crop 
is better in most localities than it was 
last year, but the late Spring made hay¬ 
ing late. A few farmers are through hay¬ 
ing, but more are yet at it, ourselves 
among the number. We would have been 
through, but Fred sprained his ankle very 
badly, so business was at a standstill for 
a week, as husband isn’t able to run a 
mower. Then, too, we have had company 
constantly since May 30, and the last left 
only recently. It seems queer to be alone. 
Some of our friends wished to be here 
and yet be independent. They slept in 
our beds, cooked their own food, had their 
own table, so they could stay as long as 
they pleased, go and come as they pleased, 
and yet we could visit. They have been 
friends of ours who wished to bring their 
friends to enjoy our beautiful scenery, 
and country air, and we have enjoyed 
these “strangers within our gates.” They 
have suggested that we establish an auto 
camp another Summer. 
Then, too, meeting these people is part 
of the education of our boys, and I do 
not fear to display even three-year-old’s 
table manners. Errol makes mistakes, 
hut we all are apt to, and meeting boys 
from city high schools, talking, hiking 
and competing in sports is good for the 
older boys, for in these days one needs to 
be a good “mixer.” 
The subject of school examination of 
the children's health is often discussed, 
and the subject of “under weight” has 
caused nervous mothers and nervous 
pupils. I have been glad to read twice 
lately of eminent physicians who say in 
effect what I have maintained, and that 
is that it is as sensible to expect terrier 
pups to be as large as mastiff pups at the 
same age as it is to expect all children 
to be same weight. Then, too, I find chil¬ 
dren’s eyes don’t test as well at the close 
of the school year as they do in Septem¬ 
ber, and headaches which “could be pre¬ 
vented by glasses” are many times ner¬ 
vous headaches, caused by trying to 
“cram.” 
The children are always interested in a 
new toy animal; our latest is the mud 
turtle. This particular turtle I made of 
black enamel cloth, large enough to place 
on the porch floor for a seat. First, I cut 
two large ovals for the shell, sewed them 
together except for six short spaces, one 
in front for a head of dark green, with 
two black button eyes and red embroid¬ 
ered mouth, one in back, for a dark green 
triangular tail, two on each side for short 
brown legs. 
It is the fern season again, but the buy¬ 
ers do not seem to be as anxious to get 
them as last year. Perhaps they over¬ 
stocked last year, and dull business con¬ 
ditions may be another cause. The price 
of ferns to the pickers now is 1% and 2c 
per bunch. The buyer who pays 2c for 
25, requires larger ferns and better 
bunched. 
The hot. dry weather hurried many 
flowering plants into bloom even earlier 
than last year, and all seedlings have 
done remarkably well. This afternoon I 
set out the last Campanula seedlings, 
probably some over 100. The new double 
pink annual larkspur is my loveliest new 
annual this year, although the new lupins 
are a beautiful blue, and the poppy bed 
has been the gayest spot of all. 
MOTHER BEE. 
Green Tomato Mince 
Eight cups chopped tart apples, six 
cups chopped green tomatoes, six cups 
brown sugar, one tablespoon salt, two 
cups chopped raisins, one teaspoon nut¬ 
meg, 1 i/j teaspoons cloves, two table¬ 
spoons cinnamon, one cup vinegar, two 
lemons chopped fine and cooked tender 
before adding to other ingredients. A 
couple of oranges used the same way are 
a welcome addition, but not really neces¬ 
sary. Cook very thick and can hot. 
When ready to use for pies, thin with 
fruit juice, boiled cider or sweet pickle 
vinegar. a. l. 
Mixed Sweet Pickles 
Eight cups very small cucumbers, or 
medium ones cut in chunks, four cups 
cauliflower, measured after being broken 
into florets, four cups string beans, cut. 
Cook in salty water till nearly done. To 
eight cups vinegar add a cup of sugar, 
two tablespoons whole mixed spices and a 
bag containing two teaspoons each of cin¬ 
namon and cloves. Bring to a boil and 
add to pickles, letting them simmer a few 
minutes to hasten penetration of spices. 
Sometimes a few small pickling onions 
are added. Can hot. If you desire a 
syrupy liquid, the vinegar may be sim¬ 
mered a little before adding pickles, or 
add an extra cup of sugar. a. l. 
Sweet Apple Honey 
I was reading the inquiry about sweet 
apples. I will give you a recipe I use, 
and my family and friends are all very 
fond of it. It is sweet apple honey. 
One dozen Pound Sweet or 18 of the 
smaller kinds of sweet apples, washed 
clean and eore removed. Grind through 
the food chopper, and add to boiling 
syrup. To make the syrup take 5 lbs. 
sugar, one quart water, let come to a 
boil; add the ground apples and boil for 
30 minutes. Put in jars and seal tight, 
ready for use. Try it; you can dispose of 
all your sweet apples in this way. 
MRS. A. II. D. 
