164 
WOMAN  AND  HOME 
From  Day  to  Day 
Strength 
I  like  trees 
Which  do  not  fear,  to  stand 
All  alone  against  the  sky, 
With  space  on  either  hand. 
And  I  like  folk 
Who  need  not  herd  together. 
It  takes  the  strongest,  trees  and  men, 
Alone  to  face  the  weather. 
— HILDA  MORRIS. 
* 
Many  of  our  people  have  asked  how  the 
authorities  in  hospitals  keep  track  of 
new-born  babies,  so  that  they  cannot  pos¬ 
sibly  be  mixed  up.  In  our  local  hospital, 
and  many  others,  they  use  “baby  beads, 
which  are  small  beads  resembling  ivory, 
each  one  with  an  indelibly  printed  letter 
on  it.  Before  the  baby’s  birth  the  nurse 
strings  beads  to  form  the  child’s  antici¬ 
pated  name,  and  as  soon  as  born  the 
string  of  beads  is  fastened  around  the 
baby’s  neck.  This  necklace  is  never  re¬ 
moved  until  the  baby  leaves  the  hospital. 
Sometimes  mothers  buy  the  beads,  to  re¬ 
tain  them  as  a  keepsake.  If  not,  they  rre 
taken  apart  and  retained  by  the  hospital. 
* 
WnAT  is  “mett”  sausage?  One  of  our 
readers  asks  for  the  recipe,  and  we  are 
unable  to  locate  it.  It  may  be  a  local 
foreign  name,  but  we  should  like  to  get 
the  recipe  for  our  corresondent,  if  pos¬ 
sible. 
* 
We  have  been  asked  to  repeat  the  recipe 
for  homemade  laundry  soap  containing 
rosin,  given  some  time  ago  by  Mrs.  D.  B. 
P.  of  Tennessee.  Here  is  is  the  recipe : 
12  lbs.  grease,  1  lb.  borax,  1  lb.  English 
rosin,  three  boxes  lye.  Dissolve  borax, 
lye  and  rosin  in  eight  gallons  of  water, 
add  the  grease  and  boil  the  whole  two 
hours. 
* 
One  of  our  readers,  who  does  not  give 
her  name  or  address,  asks  how  to  store 
ham  and  bacon  for  the  Summer.  She 
puts  hers  in  a  wagon  house  after  rubbing 
with  pepper,  wrapping  in  newspaper  and 
putting  in  a  bag.  There  is  a  lot  of  waste, 
because  insects  get  into  it  in  warm 
weather.  We  should  think  the  wagon 
house  undesirable,  because  of  the  open 
doors  and  windows,  and  the  vicinity  of 
the  barn  or  stable  would  draw  flies.  Any 
place  where  meat  is  stored  should  be  dark, 
with  all  windows  screened  and  the  door 
kept  closed.  The  cellar  is  not  desirable, 
as  it  usually  induces  some  mold ;  an  up¬ 
stairs  room  is  preferable.  After  wrapping 
and  putting  in  a  muslin  bag,  it  is  desir¬ 
able  to  paint  the  bag  all  over  with  melted 
paraffin,  giving  an  extra  coating  along 
the  seams.  The  loop  for  hanging  the 
meat  should  be  stitched  to  the  bag.  Never 
hang  by  a  cord  put  through  the  meat  and 
coming  out  through  the  bag,  as  this  gives 
an  opportunity  for  insects  to  enter.  Many 
people  keep  the  meat  hanging  in  the 
smoke-house,  and  where  there  is  room  this 
seems  a  practical  plan,  as  insects  seem  to 
avoid  it. 
Cold  Pack  Canning 
My  first  experience  dates  back  to  my 
girlhood  when  mother  attempted  some¬ 
thing  like  “steam  canning.”  She  kept 
trying,  and  her  incessant  effort  set  my 
mind  to  working.  She  did  not  live  to 
fully  test  out  her  plans.  As  soon  as  I 
saw  her  schemes  tried  by  others  and  a 
failure  resulted,  it  made  me  all  the  more 
determined.  At  times  I  seemed  to  have 
won,  and  then  came  failure,  but  it  was 
hard,  hard  work  all  the  time. 
Then  I  saw  the  cold  pack  method  dem¬ 
onstrated  and  I  felt  like  exclaiming: 
“Eureka !”  My  failures  were  explainable. 
The  screw  caps  were  the  trouble,  for  I 
had  not  been  able  to  handle  the  hot  jars, 
and  with  very  small  hands  had  not  been 
able  to  screw  them  as  I  should.  I  dis¬ 
carded  them  for  the  open-top  containers. 
It  was  a  delight  to  use  the  bulletin 
sent  out  by  the  government.  It  is  inserted 
(gummed  in)  in  my  cook  book,  so  the 
tables  are  at  hand  in  a  jiffy.  These,  how¬ 
ever.  are  not  hard  and  fast  rules.  One 
must  use  intelligence  and  judgment  as  in 
all  household  operations.  Corn,  beans  and 
greens  have  all  been  mistaken  for  fresh 
products  when  packed  by  this  bulletin. 
The  tender  young  beets  were  cooked  just 
long  enough  in  steam  to  slip  the.  skins 
and  then  the  cooking  completed  in  the 
jar.  It  usually  takes  one  hour,  but  it 
depends  on  the  size  of  the  beets  as  to  the 
length  of  the  time  to  process. 
Berries  and  fruit  are  not  more  difficult, 
but  require  different  handling.  Any  good 
recipe  combined  with  judgment  in  han¬ 
dlin'”  and  the  table  for  cooking  in  the  bul¬ 
letin  will  result  in  a  first  class  article. 
Meats  have  been  the  thing  that  has 
The  RURAL  NEW-YORKER 
February  3,  1923 
required  more  ingenuity  and  judgment  in 
handling.  At  times  I  have  tried  the  cook¬ 
ing  in  the  jar,  while  again  the  meat  has 
been  partially  cooked  in  the  open  kettle 
and  then  sterilized  in  the  jar.  If  it  is 
cooked  in  the  kettle  more  meat  can  be 
packed  in  the  jar.  The  time  cannot  be  de¬ 
termined  definitely,  but  the  bulletin  will 
give  one  a  fair  estimate  and  a  correct 
judgment  will  be  sure  after  a  trial  or 
two,  for  the  size  of  the  pieces  will  be  a 
factor  in  the^  cooking  process. 
When  the  roast,  is  prepared  for  cooking 
I  plan  a  portion  for  canning.  It  is  packed 
carefully  in  the  jar  with  about  an  inch  of 
water  or  gravy  if  I  have  it  and  then 
processed  for  1%  hours. 
Stews  and  soups  are  canned,  only  care 
must  be  exercised  lest  it  be  cooked  so 
long  that  the  flavor  is  extracted  from 
the  meat. 
Smothers  are  prepared  in  the  open  ket¬ 
tle  and  then  processed. 
Chicken  may  be  fried  or  stewed  and 
then  canned.  For  fried  chicken  the  best 
results  have  come  when  the  pieces  were 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
9833.  Waist  lor 
misses  and  small 
women,  16  and  18 
years.  Embroidery 
design  1085.  Price 
of  each,  20  cents. 
7886 
-  Negligee,  30 
to  46  in.  bust.  The 
medium  size  requires 
3%  yds.  of  plain 
material  40  in.  wide, 
with  2%  yds.  of  fig¬ 
ured  material  for 
drapery.  20  cents. 
acked  in  the  jar  and  no  liquids  used, 
'he  juice  in  the  bottom  of  the  pan  in 
■hieh  it  was  fried  is  diluted  with  milk  or 
rater  and  canned  so  that  the  usual  fried 
hicken  gravy  can  be  served.  We  prefer 
3  make  the  gravy  when  serving. 
The  stewed  chicken  may  be  prepared 
•ith  or  without  the  bones  though  the  jars 
ontain  more  ithout  the  bones  of  course. 
L.bout  114  to  2  hours  will  be  the  re- 
uired  time  to  process.  To  enumerate 
/hat  can  can  be  used  or  what  can  be  pre- 
ared  from  the  canned  chicken  would  be 
lmost.  endless. 
Any  of  the  products  of  the  farm  may 
e  canned  if  only  one  is  willing  to  try 
ut  an  original  idea  at  times  after  once 
earning  t1  e  fundamentals. 
One  mistake  I  made  at  first  was  to  fill 
he  meat  jars  too  full  and  thus  sacrifice 
uite  a  lot  of  valuable  meat  juices.  Then 
filled  the  boiler  so  full  that  the  jars 
rere  covered  with  the  bath  water.  Now 
inly  enough  water  to  come  up  to  about 
me-half  the  depth  of  the  jar  is  used.  The 
itsam  does  the  work  as  effectively  and 
nakes  the  handling  of  the  jars  much 
ampler.  Cord  is  tied  on  to  the  wire 
lamps  of  the  jars  which  makes  it  easy 
:o  lift  them  out  of  the  boiler. 
For  a  boiler  I  prefer  a  20-lb.  lard  pail, 
ffy  grocer  saved  one  for  me  and  charged 
ne  25  cents.  It  has  been  in  use  two 
Summers,  and  I  am  still  using  it.  I  have 
l  50-lb.  lard  pail  for  the  Summer  rush  of 
■anning.  It  cost  the  same.  They  are  a 
;reat  help.  They  fit  on  over  one  burner 
>n  the  oil  stove,  while  I  had  to  use  two 
mrners  under  the  wash  boiler  and  had 
rouble  to  make  it  come  to  a  boil.  I  made 
Mil 
mm 
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So  writes  August  Neutrup  of  Columbus,  Indiana— one  of 
thethousandsof  satisfied  owners  of  Kalamazoo  furnaces. 
He  also  says, “1  he  only  thing  1  am  sorry  for  is  that  we  did  not  buy 
sooner.  There  is  no  furnace  as  good  as  the  Kalamazoo  Pipeless.” 
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A  Kaiara.az.oe 
Rendered  Direct  to  Yon” 
r 
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