402 
Uhe  RURAL  NEW-YORKER 
March  10,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
Restlessness 
Spring  in  the  air!  ’Tis  a  joyous  thing. 
Snatches  of  song  and  bits  of  bine 
In  a  sky  that  has  frowned  the  long  days 
through, 
Whiffs  from  the  salt  sea  far  away 
Where  fresh  winds  scatter  the  foaming 
spray 
And  ruffle  the  sea  gull’s  wing. 
Spring  in  the  heart !  ’Tis  a  heedless 
thing. 
Awakening  dreams  that  were  buried  deep. 
Forgetting  their  pain  in  endless  sleep, 
Tossing  with  careless  hands  aside 
The  patiently  woven  mask  of  pride — 
Mockingly  laughing  Spring ! 
—MILDRED  SEITZ 
In  New  York  Evening  Post. 
* 
A  recent  newspaper  item  states  that 
Sherman  A.  Sage,  a  long-distance  sooth¬ 
sayer,  has  come  to  grief  at  the  hands  of 
the  1’ostoffice  Department,  which  charges 
that  he  was  “posing  as  an  astrologer” 
and  “using  the  mails  to  solicit  susceptible 
persons  as  patrons  of  his  ‘star  readings.’  ” 
A  fraud  order  has  been  issued  against 
Sage  and  his  wife  under  various  names. 
Sago  is  a  laborer  in  Rapid  City,  S.  D. 
The  department  alleges  he  obtained  names 
and  addresses  from  “want  ad”  columns. 
There  were  various  1’eadings.  “Trial 
reading”  was  a  mimeographed  letter  con¬ 
taining  general  information  from  the  “in¬ 
fluence  of  but  one  planet.”  This  was  ac¬ 
companied  by  suggestions  that  a  reading 
from  six  other  planets  would  tell  of  gifts 
and  inheritances  in  prospect,  financial 
promise,  advice  on  love,  marriage  and 
personal  or  business  matters.  “The  com¬ 
plete  reading”  could  be  obtained  for  $2. 
We  are  often  surprised  to  learn  how  cred¬ 
ulous  people  of  intelligence  and  education 
may  be  in  dealing  with  imposters  of  this 
class.  We  do  not  refer  to  the  harmless 
fun  young  people  often  indulge  in,  in 
various  fortune-telling  pastimes  or  games. 
This  is  recognized  as  merely  a  joke;  but 
when  people  are  willing  to  pay  money  to 
a  stranger  for  advice  as  to  the  future, 
they  are  certainly  absurdly  credulous. 
There  is  a  dangerous  side  to  this,  too,  for 
sometimes  the  alleged  fortune-teller  is  an 
agent  for  criminals,  who  make  use  of  the 
personal  information  acquired  to  prey 
upon  the  fraudulent  soothsayer’s  patrons. 
*  A 
A  NUMBER  of  inquirers  have  asked  for 
method  of  preparing  dried  beef  at  home. 
The  following  is  a  standard  formula . 
The  inside  of  the  round  is  the  best  cut 
for-  this  purpose.  To  each  100  lbs.  of 
meat,  well  cooled,  weigh  out  0  lbs.  of  fine 
salt,  3  lbs.  brown  or  granulated  sugar, 
and  2  oz.  saltpeter.  Mix  dry,  and  divide 
into  three  portions.  Set  two  portions 
away  for  future  use,  and  rub  the  remain¬ 
ing  third  into  the  meat.  Pack  the  meat 
into  a  jar  or  tub,  and  leave  three  days. 
Then  take  the  meat  from  the  container, 
but  leave  in  it  the  syrup  that  has  formed. 
Rub  the  meat  with  another  portion  of  the 
mixture  and  repack.  Leave  three  days, 
then  take  out  as  before,  and  rub  with  the 
last  of  the  mixture.  Repack  it  with  the 
svrup  in  the  container,  and  leave  three 
days,  then  take  the  meat  out,  hang  in  the 
smokehouse,  and  smoke  gently  until  dry. 
Some  hang  in  a  warm,  dry  place  without 
smoking.  The  drier  it  is  the  better  it 
will  keep. 
Mettwurst;  Keeping  Meat 
The  following  recipe  for  mettwurst  I 
found  very  good :  To  10  lbs.  of  very  ten¬ 
der  pork  four  good  ounces  of  salt  and  one 
tablespoon  of  pepper.  The  best  meat  for 
this  is  from  a  young  pig.  The  seasoning 
is  sprinkled  over  the  pieces  and  cut  with 
the  meat  cutter  twice.  It  must  be  very 
fine,  and  if  the  meat  is  not  fat  enough, 
use  5  lbs.  lean  meat  and  5  lbs.  pork  fat ; 
but  if  this  proportion  is  used  chop  the 
fat  only  once,  as  if  this  is  cut  too  fine 
it  tastes  too  much  like  lard.  Then  fill 
this  in  clean  skins,  and  smoke  it  slowly 
for  two  or  three  weeks  with  very  little 
smoke,  but  lots  of  airing.  Fare  should  bo 
taken  that  the  sausage  is  filled  very  firm 
iu  the  skins.  If  the  sausage  is  not 
smoked  it  is  best  to  put  it  in  brine  with  a 
plate  over  it  to  keep  it  under  the  brine. 
I  did  my  sausage  this  'r'ay  15  years 
ago.  but  since  I  have  the  water  and  seal 
canner  I  can  it  all  up.  and  use  The  R. 
N.-Y.  “Virginia  recipe,”  10  lbs.  mixed, 
meat,  lean  and  fat.  two  tablespoons  salt, 
one  pepper  and  either  sage  or  any  other 
herb,  the  seasoning  sprinkled  over  the 
meat  and  well  mixed,  then  chopped  twice 
through  the  sausage  grinder.  I  let  it 
stand  two  or  three  days  and  can  it  then, 
and  l  have  some  cans  loft  from  two  years 
ago,  and  they  are  pronounced  delicious 
whenever  served. 
As  to  the  question,  how  to  keep  meat, 
I  went  through  the  same  experience  a> 
the  inquirer.  I  used  a  closet  in  cellar, 
an  upper  room  darkened,  whitewashed  the 
hams,  and  let  them  hang  in  the  smoke¬ 
house,  but  when  July  came  I  had  to  go 
over  the  hams  and  get  rid  of  the  insects, 
or  when  in  cellar  there  was  too  much 
waste  on  account  of  deep  mold,  but  have 
now  overcome  this  by  a  special  smoker. 
I  am  so  glad  all  .the  trouble  about  insects, 
mice  and  rats  is  ended,  and  when  I  get  a 
ham  in  there  is  no  waste  any  more,  and 
the  taste  is  not  spoiled  by  mold.  We  have 
this  smoker  in  the  big  smokehouse. 
The  recipe  of  the  “mettwurst”  is  from 
Westfalen,  Germany,  and  is  eaten  there 
raw,  just  smoked ;  it  is  really  the  cervelat- 
wurst.  When  I  made  it  I  put  some  salt¬ 
peter  with  the  salt  to  make  it  nice  and 
red ;  without  it  it  looks  gray. 
MRS.  M.  U. 
Ventilator  Over  Kitchen  Stove 
A  greatly  prized  convenience  in  my 
kitchen  is  a  ventilator  which,  when  open, 
permits  the  escape  of  smoke  and  steam 
from  cooking,  as  well  as  the  steam  of 
wash  days.  In  the  ceiling  over  my  range 
is  an  opening  of  llxlS  in.,  which,  ex- 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
2118.  T.ong-waist- 
ed  dress  With  ki¬ 
mono  sleeves,  36  to 
46  bust.  The  medi¬ 
um  size  will  require 
3%  yds.  ot  material 
40,  44  or  54  in. 
wide.  20  cents. 
2149.  Blouse  with 
kimono  sleeves,  34 
to  44  bust."  .Suit¬ 
able  to  be  worn 
with  any  separate 
skirt.  The  medium 
size  will  require  2*4 
yds.  of  material  36 
in.  wide,  2ti  yds. 
40  or  44.  20  cents. 
tending  upward  through  the  floor,  is  lined 
with  sheet  tin,  and  closed  above  by  a  trap 
door  hung  on  balances  and  operated  by  a 
wire  which  hangs  down  over  the  stove 
closet.  A  hook  on  the  wire  fastens  it  to 
the  closet  door  when  it  is  desired  to  hold 
the  ventilator  open  ;  when  hook  is  released 
the  trap  door  falls  shut. 
A  rectangular  collar  or  funnel  of  sheet 
tin  flares  out  over  the  range,  correspojad- 
ing  to  the  shape  and  size  of  its  top.  ThL 
contrivance,  which  collects  and  leads 
smoke,  etc.,  to  the  opening,  is  made  of 
foiir  sections  of  sheet  till,  riveted  together, 
and  riveted  to  the  metal  lining  of  the 
opening  in  ceiling.  Two  of  the  sections 
are  4  ft.  long  on  lower  edge.  19  in.  wide 
and  IS  in.  long  on  upper  edge  where  they 
join  opening  in  ceiling. 
The  other  two  sections  are  3  ft.  long 
on  lower  edge,  19  in.  wide,  and  11  in. 
long  on  upper  edge,  next  to  the  ceiling. 
At  the  back  of  stove  an  opening  is  cut 
in  one  section  to  permit  passage  of  stove¬ 
pipe. 
Not  only  does  this  ventilator  save  much 
soilure  of  wall  paper  and  washing  of 
windows,  but  it  cools  the  room  in  Sum¬ 
mer.  It  was  invented  and  installed  by 
an  ingenious  and  helpful  minister  who 
once  boarded  in  the  house,  and  I  have 
never  seen  one  elsewhere,  though  it  recom¬ 
mends  itself  to  every  person  who  notices 
it.  Of  course,  as  ours  is  arranged  it 
would  not  be  desirable  to  leave  it  open 
into  a  sleeping-room,  but  a  pipe  or  shaft 
could  be  used  to  conduct  smoke  to  chim¬ 
ney  or  window.  Probably  a  smaller  open¬ 
ing  into  almost  any  sort  of  funnel-shaped 
contrivance  to  collect  smoke  and  steam 
would  serve  the  purpose  to  a  helpful  ex¬ 
tent.  I  wish  others  would  try  this  and 
report.  g.  a.  Timmerman.  ' 
Oatmeal  Cookies 
One  cup  sugar,  one  cup  shortening, 
one-half  cup  sour  milk,  two  eggs,  two 
tablespoons  molasses,  one  teaspoon  cinna¬ 
mon.  one-half  teaspoon  nutmeg,  and  two 
and  one-half  cups  rolled  oats,  one  teaspoon 
soda,  two  cups  flour,  one  cup  raisins.  Put 
the  raisins  through  the  meat  grinder,  also 
one  cup  of  the  oatflake.  Drop  from  a 
snoon  in  cookies  about  the  size  of  a  wal- 
UUt.  F.  E.  V. 
Your  husband  wouldn’t 
think  of  cutting  and  bind¬ 
ing  grain  by  hand  when 
he  can  do  the  work  so 
much  quicker  and  easier 
with  a  harvester.  Then  why- 
should  you  be  content  to  put 
up  with  those  hard  “sweep¬ 
ing  days’’  with  a  broom  when 
you  can  save  so  much  time  and 
hard  work  and  clean  so  much 
more  thoroughly  with  theVacuette? 
MtttltttiJiHiiiMiiiiiiiiiiiiiiiMitMiiiaiitiiiiiiiiiHifiKDininniiin'iHmiiiHiiMiMfMtmiuimauiMiniituitin 
Cost* 
Least- 
Lasts 
Longest 
wciiimnuiuiiiu 
&£ccluciti/ 
(MltlMiimiiiKiiHiiujiitiiiitiKiiitiitintmiiMMMitiMiuiiiiiimniiMitiiJMHiiitiitiifwiniiii 
No  electric  cords  to  handle;  no  cost  for  opera¬ 
tion  or  upkeep  because  theV acuette  does  its 
work  without  electricity.  Takes  out  all  the 
dirt  and  dust  and  is  as  easy  to  use  as  a 
carpet  sweeper. The  price  is  only  about 
half  what  you  would  expect  to  pay 
for  an  efficient  vacuum  cleaner. 
To  have  theVacuette  means  get¬ 
ting  rid  of  the  hardest  part  of 
housework— having  rugs  and 
carpets  always  bright  as 
new  and  having  more 
time  for  reading, 
recreation, 
and  trips 
to  town 
iiiMuuninniiniiiiimMiuiiacii 
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Very  likely 
there  is  a 
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town  near  to 
you.  Look  for 
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rectory,  call  him  up 
ill  give 
Endorsed  by  Good  Housekeeping 
and  Modern  Priscilla 
and  he  will  give  a  free 
demonstration  of  theVacuette 
in  your  home.  If  you  don't  tind 
a  representative  in  your  locality, 
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saves  time  and  work. 
Manufactured  and  Sold  Exclusively  by 
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the 
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