348 
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Snowflakes 
I  was  on  m.v  way  to  the  barn  when 
my  husband  called:  “Just  look  at  the 
snowbirds  !”  And,  sure  enough,  there  was 
a  whole  flock  of  them  out  in  the  meadow 
scurrying  about  for  the  weed  seeds  to  be 
found  there  above  the  snow. 
Birds  always  have  a  fascination  for 
me.  I  love  to  watch  the  dear,  feathery 
little  things  busy  from  morning  to  night 
about  first  one  thing  and  then  another. 
Their  happy  little  songs  and  the  brilliant 
plumage  of  some  make  one  look  up  to 
the  beautiful  things  of  nature  and  the 
many  things  that  God  has  given  us  for 
which  we  should  be  thankful. 
Soon  the  snowflakes  were  startled  and 
arose  and  circling  about,  alighted  in  a 
more  distant  part  of  the  meadow.  A  lit¬ 
tle  later  I  saw  some  just  in  front  of 
the  barn,  directly  in  front  of  the  house. 
A  wad  of  hay  had  been  drawn  out  of  the 
barn,  and  a  few  wisps  had  blown  off, 
scattering  some  of  the  seeds  about  on  the 
ground,  and  these  little  sharp-eyed  birdies 
of  the  Winter  had  discovered  them.  I 
watched  them  for  some  time,  then  went  to 
the  barn  and  got  some  feed,  which  I  scat¬ 
tered  about  before  the  barn  door,  know¬ 
ings  the  birds  would  return  when  all  was 
quiet  again.  And  I  had  not  long  to  wait 
before  there  were  11  little  birds  hurrying 
about  over  the  snow,  busily  engaged  in 
getting  their  breakfast. 
This  gave  me  a  good  opportunity  to 
study  them  more  closely.  I  had  never 
seen  a  snowflake  before  outside  of  books. 
They  are  slightly  larger  than  the  English 
sparrow.  They  are  white  mostly,  with 
black  wings,  which  have  one  white  strip. 
The  back  is  gray  and  brown,  while  the 
top  of  the  head  is  a  rusty  color.  The  tail 
is  black,  with  white  strip  through  the 
center.  They  are  very  plump,  their  bills 
are  short  and  thick,  their  tail  is  square. 
They  have  a  peculiar  little  whistle-like 
call.  In  flying  I  noticed  they  went  in 
sort  of  a  wave-like  motion,  up  and  down, 
and  would  circle  several  times  before 
alighting.  Part  of  the  time  they  would 
flap  their  wings  and  the  other  part  would 
sail,  which  proved  to  be  rather  difficult 
as  the  wind  on  this  particular  day  was 
very  strong. 
By  a  little  research  I  learned  that  then- 
habitat  was  in  the  Arctic  regions.  The 
nest  is  made  upon  the  ground,  of  grass, 
and  lined  with  feathers.  There  are  live 
eggs  laid,  which  are  white  with  brown 
and  black  markings.  When  the  little  ones 
are  old  enough  to  fly  forth,  if  food  is 
scarce,  they  all  fly  south  until  food  is 
found.  They'  frequent  open  fields  and 
farm  buildings,  or  wherever  there  are 
weed  seeds  in  abundance. 
It  is  fun  to  watch  them  skim  over  the 
snow,  they  are  so  quick  and  active.  They 
do  not  hop  as  the  sparrows,  but  run  as 
do  hens,  but.  of  course,  their  feet  are  so 
small  and  they  are  so  quick  it  is  almost 
impossible  to  detect  it.  However,  an  ex¬ 
amination  of  the  little  tracks  in  the  snow 
will  prove  it.  They  are  rightfully  named 
snowbirds,  as  here  in  some  localities  they 
come  with  the  first  snows  of  the  season 
and  are  not  seen  when  the  Spring  thaws 
come. 
It  seems  to  me  such  dainty,  pretty  little 
things,  which  are  a  benefit  to  us.  should 
be  encouraged  to  remain  with  us  as  long 
as  possible.  ellen  ackerman  elliot. 
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|  THE  RURAL  NEW-YORKER  | 
z  333  West  30th  Street,  New  York  E 
^miiimiiiiiiiiiiiiiiimiimmiimimmiB 
A  Trio  of  Cottage  Cheese  Goodies 
Cottage  cheese,  the  foundation  of  this 
trio  of  goodies — and  others  still — should 
be  always  made  from  fresh  clabber  which 
has  not  been  allowed  to  become  too  sour. 
Allow  it  to  drip  thoroughly,  then  mix 
well  and  season  with  good  sweet  cream, 
salt  and  pepper  to  taste.  If  you  want  to 
have  a  velvety  smoothness,  pass  it 
through  a  small  hand  fruit  press  first, 
then  mix.  Cottage  cheese  to  he  most  ap¬ 
petizing  should  be  eaten  soon  after  mak¬ 
ing. 
A  veritable  milk  lunch,  as  shown  in 
illustration,  one  may  have  from  lunch 
biscuits  spread  with  raspberry  jelly  to 
form  sandwiches,  and  cottage  cheese  balls 
made  from  freshly-made  cottage  cheese 
well  mixed  and  seasoned,  topped  with 
cubes  of  tomatoes  and  served  with  celery 
garnishing.  A  glass  of  chilled  milk,  fresh 
and  sweet,  goes  admirably  with  them  as 
a  drink. 
From  your  garden  gather  the  first 
’Spring  beets  while  they  still  are  tender 
and  small — like  big  buttons — cook  and 
pour  over  them  a  rich,  spicy  vinegar.  Let 
stand  over  night  and  serve  with  milk 
biscuit  and  cottage  cheese  sandwiches. 
This  makes  a  dainty,  appetizing  lunch  on 
early  Spring  days. 
For  your  picnic  basket  prepare  a 
goodly  quantity — you'll  find  quantities  of 
them  will  hastily  disappear  once  tasted 
thus — of  freshly  made,  sweet  cottage 
cheese  well  mixed  and  seasoned  to  taste. 
Form  into  balls  and  top  with  cubes  of 
yellow  tomatoes  and  fill  a  waxed  paper 
lined  platter  garnished  with  tender  celery 
hearts  with  them.  Cover  with  another 
sheet  of  waxed  paper  and  they  will  keep 
delighfully  fresh  and  good.  Graham 
crackers  or  graham  bread  is  eaten  with 
them.  GERTRUDE  SHOCKEY. 
When  you  write  advertisers  mention 
The  Rural  New-Yorker  and  you’ll  get 
a  quick  reply  and  a  “ square  deal.”  See 
guarantee  editorial  page.  :  :  : 
Connecticut  Experience  in  Canning  Meats 
During  the  war  my  mother  and  I,  as 
did  many  others,  learned  to  can  vegetables 
by  the  “cold-pack”  method.  My  cousin 
was  sent  as  a  delegate  to  the  State  Agri¬ 
cultural  College  to  learn  this  method, 
which  was  to  be  used  in  a  local  cannery 
March  3,  1923 
run  by  the  Bed  Cross  women  of  the  town 
for  the  benefit  of  the  Bed  Cross.  A  pub¬ 
lic-spirited  citizen  equipped  the  Grange 
Ilall  kitchen  with  necessary  utensils,  and 
the  women  gave  their  time  to  do  the  can¬ 
ning.  Some  people  supplied  vegetables 
and  fruit  to  be  canned  for  themselves, 
some  gave  vegetables  and  fruit  for  the 
cause,  and  others,  who  could  not  afford 
to  give,  sold  them  at  wholesale  rates. 
When  my  cousin  returned  from  the  col¬ 
lege,  she  was  very  enthusiastic,  and,  de¬ 
siring  to  pass  on  the  information  she  had 
gained  to  as  many  as  possible,  asked  if 
she  might  give  a  demonstration  at  our 
house  and  have  the  neighbors  in.  This 
would  reach  the  rural  community  which 
would  not  be  able  to  profit  by  work  in 
the  cannery.  We  had  three  bushels  of 
spinach  which  we  could  not  sell  to  advan¬ 
tage,  so  we  were  glad  to  turn  it  to  ac- 
cont  that  way.  There  were  II  neighbors 
who  came,  and  I  am  sure  they  all  have 
profited  greatly  from  that  day’s  experi¬ 
ence. 
That  Summer  we  canned  many  jars  of 
vegetables,  perhaps  200  or  more,  and  each 
year  we  continue  to  can  as  many  as  we 
need  for  Winter  use.  But  the  following 
Winter,  when  we  killed  our  own  beef  and 
pork,  I  tried  canning  that,  and  later  on 
chicken. 
At  first  I  used  to  can  only  meat  that 
had  been  roasted,  pot-roasted  or  boiled, 
although  a  distant  “neighbor”  said  she 
always  put  hers  into  the  cans  raw.  But 
lately  I  have  done  both  ways,  hut  prefer 
the  former  method,  as  I  can  fill  the  jars 
fuller,  and,  if  it  is  a  roast,  it  does  not 
taste  so  much  like  boiled  meat. 
I  will  tell  here  just  how  I  proceed  with 
meats  in  both  ways.  With  meat  that  is 
cooked  before  canning.  I  always  have  the 
meat  thoroughly  cooked  aud  salted  as  for 
immediate  eating,  although  not  necessarily 
(Continued  on  Page  355  i 
Preparing  the  Cottage  Cheese  With  Fruit  Press 
Cheese  /{(ills  With  Jelly  Sandwiches 
Cheese  Balls  With  Tomato  and  Celery  Garnish 
