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Ih*  RURAL  NEW-YORKER 
March  17,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
Return 
I  have  come  back  to  the  hills  again 
From  the  city’s  toil  and  stress. 
I  have  forsaken  the  ways  of  pain 
To  find  my  happiness. 
I  have  come  back  to  the  hills  again 
To  God's  great  open  blue, 
Where  the  winds  sweep  and  the  streams 
leap 
And  the  earth  is  good  and  true. 
I  have  come  back  to  the  hills  again 
To  find  my  motherland, 
And  to  hear  the  bluebird's  glad  refrain 
Where  the  stately  pine  trees  stand. 
I  have  come  back  to  the  hills  again 
To  the  peaks  that  pierce  the  sky, 
To  the  white  birch  singing  in  the  rain 
On  snowy  summits  high. 
1  have  come  back  to  the  hills  again — 
To  find  my  God  anew — 
For  the  world’s  ways  are  not  my  ways, 
And  the  love  of  the  hills  is  true ! 
- BLANCHE  SHOEMAKER  WAG  STAFF 
in  New  York  Herald. 
* 
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dress,  or  merely  signed  by  initials  or  a 
and  a  little  polishing,  it  lias  become  one 
of  our  best  friends  in  helping  with  the 
hot  dinners. 
We  had  some  social  money,  and  with 
some  of  it  bought  an  aluminum  saucepan, 
a  spider  and  a  dishpan.  Each  child 
brought  for  herself  a  plate,  bowl  or  pud¬ 
ding  dish,  cup  or  glass,  spoon,  knife  and 
•fork.  Several  other  useful  articles  were 
sent  by  thoughtful  friends.  Among  them 
were  a  steel  fork,  a  holder,  a  cake  of 
homemade  soap  and  two  tablespoons. 
We  have  no  oven  for  our  oil  stove  as 
yet,  but  have  baked  potatoes  successfully 
by  burying  them  in  the  ashes  and  cover¬ 
ing  them  with  coals.  'We  allow  about 
an  hour  and  a  quarter  for  them  to  bake, 
and  find  them  delicious. 
iSome  of  the  things  the  children  have 
brought  are  canned  corn,  tomatoes,  escal- 
loped  potatoes,  soup,  beef  stew,  cabbage 
and  onions.  Quite  often  the  foods  are 
already  cooked  and  only  require  Avarm- 
ing  tip.  .  ,  . 
The  children  are  more  interested  in 
school  as  one  of  the  results  of  hot  din¬ 
ners.  They  are  all  anxious  to  bring 
things  for  the  dinners,  and  one  little  girl 
told  me  that  she  could  bring  something 
every  day.  Before  the  schedules  Avere 
Avritten  out  for  each  child  we  had  some 
amusing  experiences.  One  night  I  told 
the  children  not  to  bring  anything  the 
next  day,  as  I  had  something  to  bring. 
Imagine  my  surprise  when  I  got  there 
next  morning  to  find  that  one  child  had 
brought  escalloped  potatoes  and  another 
cabbage  salad.  Of  course  the  pancake 
batter  I  had  brought  had  to  be  postponed 
for  another  day. 
Ruth,  a  girl  of  10,  Avas  absent  one  day 
on  account  of  sickness.  The  next  morn¬ 
ing  at  school  she  exclaimed,  “My,  but  I 
hated  to  be  out  of  school  yesterday.  I 
was  afraid  somebody  would  bring  vege¬ 
table  soup  and  I  would  miss  it.” 
In  a  large  school  this  plan  would  not 
work  so  well,  but  in  a  small  school  like 
ours  it  is  entirely  satisfactory.  I  have 
discovered  that  the  Avornen  are  excellent 
cooks,  or  else  each  one  tries  to  rival  the 
others  in  sending  good  things  to  school. 
LOIS  DO  REX. 
Selling  Home-canned  Goods 
I  have  been  asked  to  tell  how  I  began 
selling  canned  vegetables,  etc.,  so  here  is 
my  experience :  For  many  years  I  liaAre 
peddled  my  surplus  vegetables  in  a  little 
toAvn  two  miles  from  my  home,  always 
planning  to  sell  enough  to  pay  for  all 
seeds  and  material  I  had  to  buy  to  put 
up  my  oavh  Winter  supply,  such  as  cans, 
rubbers,  sugar,  spices,  vinegar,  etc.,  but 
this  is  really  how  I  got.  my  start  with 
canned  vegetables.  Our  little  church 
society  Avas  having  food  sales,  and  one 
day  I  was  extra  busy  and  didn’t  get 
anything  baked  to  send  to  the  sale,  so  I 
sent  some  home-canned  vegetables.  They 
sold  so  well  I  did  the  same  thing  again, 
and  some  of  the  same  people  bought  them 
each  time.  These  sales  Avere  in  the  late 
Winter,  and  so  the  next  Summer,  when  I 
began  selling  fresh  vegetables^  one  of 
these  ladies  asked  me  if  I  would  do  some 
canning  for  her.  and  make  her  some  apple 
jelly,  and  I  have  done  her  jelly,  tomatoes 
and  celery  sauce  every  year  since,  and,  of 
course,  one  customer  always  brings  more. 
The  past  year  there  AA'as  an  abundance  of 
apples,  and  I  wanted  some  extra  money 
for  a  charity  purpose,  so  when  I  Avas 
peddling  eggs  in  our  nearby  city  I  took  a 
sample  of  apple  jelly  with  me  for  them 
to  taste.  That  one  day  I  took  orders  for 
several  quarts.  Then  in  a  casual  Avay  I 
spoke  to  some  of  them  about  tomatoes, 
chili  sauce,  etc.,  and  got  all  the  orders  I 
could  fill  from  my  surplus.  One  business 
woman  sent  me  her  own  recipe  for  catsup, 
which  I  was  very  glad  to  use,  for  she 
knew  her  family  liked  her  recipe,  and  I 
didn’t  know  that  they  would  like  mine. 
With  berries  it  is  very  easy  to  sell,  be¬ 
cause  they  are  not  so  plentiful.  I  never 
put  up  anything  but  the  best  in  the  mar¬ 
ket.  We  always  use  all  inferior  A7egetables 
and  fruit  ourselves.  I  don’t  mean  that 
Ave  don’t  use  the  best,  too;  but  I  do  mean 
that  if  you  want  to  keep  your  customers 
and  keep  your  good  prices,  you  must  fur¬ 
nish  “the  goods,”  and  in  case  a  can  spoils, 
always  be  ready  to  make  it  good  very 
graciously,  not  with  a  frown,  for  if  you 
get  as  good  customers  as  1  have,  it  pays 
to  keep  them. 
Now  here  is  the  Avay  I  charge  for  my 
canned  goods.  If  canning  tomatoes.  I 
weigh  a  basket  of  tomatoes  (and  remem¬ 
ber  this,  always  can  vegetables  the  same 
day  they  are  picked,  if  you  haAre  to  get 
up  at  4  A.  M.,  or  don’t  get  done  until 
10  F.  M.,  do  it,  for  it  will  pay).  Then 
watch  the  clock,  and  see  how  much  time 
you  put  in  getting  them  in  the  cans, 
sterilizing  the  cans;  average  your  fuel. 
The  price  of  your  cans  will  vary.  I  buy 
in  dozen  boxes.  Then  I  can  for  so  much 
a  can.  Avith  the  cans,  or  the  purchaser 
furnishes  cans  as  she  prefers ;  but  they 
must  be  good  ones  and  good  rubbers. 
Then  set  your  price  so  you  can  make  a 
fair  profit,  for  you  see  you  have  sold  your 
tomatoes  at  market  price  and  got  pay 
for  taking  care  of  them. 
The  same  way  with  everything,  chili 
sauce,  etc.;  figure  up  one  batch  and  see 
what  it  costs  you  per  quart,  and  sell  ac¬ 
cordingly.  With  jelly  I  do  the  same  :  the 
value  of  apples,  sugar,  time,  containers, 
etc.,  and  see  what  one  quart  costs.  Most 
people  prefer  to  furnish  their  own  con¬ 
tainers,  and  it  is  better,  because  it  makes 
it  much  cheaper,  and  you  can  sell  more. 
Another  thing  I  do  to  help  Avith  my  cus¬ 
tomers  ;  I  often  give  them  a  can  of  some¬ 
thing  they  never  ordered  of  me,  and  then, 
too,  I  always  have  a  nice  bed  of  parsley 
in  the  garden,  and  in  the  Fall  I  take  it 
up  and  give  some  of  my  customers  Avho 
like  it  a  nice  root  to  keep  in  the  house 
all  Winter.  It  will  grow  nicely  and;  look 
pretty,  besides  being  very  useful  in  soup, 
etc.,  as  Avell  as  for  garnish.  These  little 
extras  are  never  missed,  and  it  may  be 
the  Avay  you  get  some  neAV  customers. 
MRS.  C.  J.  D. 
IT  will  be  noticed  that  housekeepers 
who  are  giving  their  experience  in  can¬ 
ning  vary  in  their  methods  to  a  consider¬ 
able  degree ;  yet  they  all  say  that  they 
■are  getting  perfect  results.  The  funda¬ 
mentals  are  airtight  sealing  and  com¬ 
plete  sterilization  through  processing, 
and  in  this  they  all  agree.  It  is  eA’ident 
that  so  long  as  these  essentials  are  ob¬ 
served,  personal  taste  may  decide  season¬ 
ing,  packing  of  raw  or  cooked  products, 
use  of  gravy,  etc.  It  is  surprising  how 
much  of  this  work  is  uoav  done  on  the 
farm.  We  find  very  little  mention  of 
mutton — beef,  pork  and  poultry  hold  a 
preferred  place. 
Since  the  close  of  the  Great  War  we 
have  seen  little  in  print  regarding  home 
drying  of  fruits  and  vegetables.  At  that 
time  both  State  and  Federal  agencies 
gave  us  a  great  deal  of  information  re¬ 
garding  eA'aporating  and  dehydrating. 
These  processes  saAred  the  cost  of  glass 
containers,  and  gaAre  excellent  results. 
We  would  like  to  know  whether  farm 
housekeepers  liaAre  continued  these  meth¬ 
ods  of  preservation  to  any  great  extent, 
except  as  regards  apples  and  corn.  Is 
the  drying  of  other  fruits  and  A’egetables 
commonly  done,  and  are  the  results  as 
palatable  as  the  canned  product? 
School  Lunches 
We  have  had  warm  school  lunches  this 
year  in  the  school  in  Avhicli  I  teach,  and 
like  them  A*ery  much.  The  school  is  small, 
and  the  parents  are  all  willing  to  co-op¬ 
erate,  so  we  have  used  the  following 
plan  •  Each  child  has  a  day  Avhen  she 
can  bring  something  for  the  Avhole  school. 
(There  are  no  boys  in  our  school.)  bo 
that  there  would  be  no  mistake  in  dates, 
I  made  out  a  schedule  slip  for  each  of 
the  children.  ,  ,  ,  .  . 
The  one  aat1io  brings  the  food  is  cook 
for  that  day,  which  is  considered  quite 
an  honor.  The  cook  has  to  put  the  food 
on  the  oil  stove  in  time  for  it  to  cook  or 
get  heated  up.  and  then  dishes  it.  The 
others  draw  cuts  for  setting  the  table, 
washing  dishes  and  wiping  them,  bet¬ 
ting  table  consists  of  putting  paper  nap¬ 
kins  on  the  desks  and  placing  the  needed 
dishes  on  them.  The  dishwasher  is  re¬ 
sponsible  for  getting  water  heated,  some¬ 
times  melting  snoAv  for  it. 
We  did  not  have  much  to  Avork  Avith 
at  first,  but  everybody  has  been  very  good 
about  helping  us.  The  box  stove  with 
no  griddle  in  the  top  Avas  rather  discour¬ 
aging  to  work  Avith  until  one  family 
brought  us  an  oil  stove  which  they  did 
not  use.  ]Wlfli  new  "'jyicks,  a  gallon  qf  ,qu  .  , 
HIGH  SPEED 
OIL  BURNER 
pseudonym.  It  is  not  uncommon  to  re¬ 
ceive  a  second  letter  from  one  of  these 
anonymous  correspondents,  reproaching 
us  because  we  have  not  answered  the 
first.  It.  is  a  matter  of  conscience  Avith 
us  to  answer  every  honest  communica¬ 
tion  that  reaches  us,  and  correspondents 
will  aid  us  greatly  by  signing  all  letters 
with  full  name  and  address. 
Read  the  Guarantee 
Now  Given  on  the 
Lorain  Burner 
BECAUSE  the  short  chim¬ 
ney  oil  stove  burner  pro¬ 
duces  an  intense  flame  which 
strikes  directly  on  the  bottom 
of  the  cooking  utensil,  the 
heat  generated  has,  in  the  past, 
caused  the  early  destruction 
of  its  vital  part,  the  inner 
combustion  tube. 
This  fault  has  been  com¬ 
pletely  eliminated  in  the  Lorain 
High  Speed  Oil  Burner  by 
making  the  inner  combustion 
tube  of  “Vesuvius  Metal” 
which  is  not  affected  by  the 
destructive  action  of  this  in¬ 
tense  heat. 
Therefore,  American  Stove 
Company  now  gives  the  fol¬ 
lowing  unconditional  guarantee 
with  each  Lorain  Oil  Burner: 
Guarantee 
bustion  tube  of  the  Lorain  High 
Speed  Oil  Burner  bum  out  within 
i  o  years  from  date  of  purchase, 
replacement  will  be  made  entirely 
free  of  charge. 
READ  the 
Lorain  Burner 
GUARANTEE 
LOOK 
for  the 
RED  WHEEL 
c About  Oil  Stores 
FOR  cooking  purposes  the  short  chimney  oil 
burner  is  admittedly  far  superior.  First,  be¬ 
cause  it  generates  a  clean,  odorless,  blue  flame 
of  great  intensity.  Second,  because  this  intense 
heat  comes  in  direct  contact  with  the  cooking 
utensil. 
TheLorain  High  Speed  Burner  is  probably  the 
most  efficient  of  all  short  chimney  burners.  It 
gives  an  intense  heat.  The  burner  won’t  get  out 
of  order.  It  is  easy  to  operate.  It  seldom  needs 
cleaning.  Wick  trouble  is  practically  unknown. 
And,  the  burner  is  durable.  Read  the  Guarantee. 
You  can  get  most  any  size,  style  and  color  of  oil 
cook  stove  equipped  with  the  Lorain  High  Speed  Oil 
Burner,  because  many  famous  makes  of  oil  Stoves  now 
have  it  as  standard  equipment. 
Dealers  everywhere.  Write  us  if  you  can’t  easily 
locate  one  near-by. 
Above:  The  Interchangeable 
Qiant  Chimney . 
Important 
Every  oil  cook  stove  equipped 
with  Lorain  High  Speed 
Burners  has  one  interchange¬ 
able  Giant  Chimney  which 
makes  any  standard  Lorain 
Burner  a  Super-heating  Giant 
Burner — an  entirely  new  prin¬ 
ciple  in  oil  cook  stove  con¬ 
struction. 
Special  Features 
Positive  Wick-Stop  stops  Wick 
at  Correct  Lighting  and  Burn¬ 
ing  Point 
‘Boil-Overs ’’Can ’t Reach  Wick 
Wick  Seldom  Requires 
Trimming 
The  Wick  Won’t  Stick 
Easy  to  Re-  Wick 
Many  famous  makes  of  Oil 
Cook  Stoves  are  now  equip¬ 
ped  with  the  Lorain  High 
Speed  Burner,  including 
DIRECT  ACTION — National  Stove 
Co.  Div.,  Lorain,  Ohio 
QUICK  MEAL — Quick  Meal  Stove 
Co.  Div.,  St.  Louis,  Mo. 
NEW  PROCESS  — New  Process 
Stove  Co.  Div.,  Cleveland,  Ohio 
DANGLER — Dangler  Stove  Co. 
Div., Cleveland,  Ohio 
CLARK  JEWEL-George  M.  Clark 
&.  Co.  Div.,  Chicago,  III. 
AMERICAN  STOVE  COMPANY,  St.  Louis,  Mo, 
Sole  Manufacturers  of  Gas  Ranges  Equipped  with  the  Lorain  Oven  Heat  Regulator 
World's  Largest  Manufacturers  of  Cooking  Appliances 
INNER 
COMBUSTION 
TUBE 
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