510 
•P*  RURAL  NEW-YORKER 
March  31,  1923 
Hot— With  New  Maple  Syrup 
“Sap's  running.”  Along  about  town 
meeting  day,  or  a  little  later  up  here  in 
Vermont,  one  of  the  youngsters  comes 
rushing  into  the  house  shouting  those 
magic  words.  Probably  he  has  been  ex¬ 
perimenting  on  a  tree  or  two  for  some 
weeks,  anxious  to  be  the  first  to  break 
the  thrilling  news.  The  thrill  is  the  same 
whether  you  own  a  half-dozen  trees  or  a 
few  hundred.  If  the  latter,  dad  begins 
already  to  feel  a  cramp  in  his  shoulder 
from  turning  the  auger  “tapping.”  His  feet 
begin  to  feel  damp  from  long  hours  tramp¬ 
ing  in  the  soggy  snow,  and  he  has  \  isious 
of  whole  nights  spent  in  the  steaming 
sugar-house  boiling  down  the  surplus  of 
an  extra  fine  day’s  run.  But  at  the  same 
time  his  vision  encompasses  a  platter 
heaped  high  with  steaming  buckwheat 
cakes  and  homemade  sausages,  flanked  by 
a  pitcher  of  hot  maple  syrup.  Or  he  sees 
waffles,  crisp  and  brown,  being  trans¬ 
ferred  straight  from  the  iron  to  his  own 
plate,  and  a  mound  of  hot  biscuit  with 
a  dish  of  syrup  on  the  supper  table. 
And  if  the  orchard  contains  a  half- 
dozen  trees  or  less?  Then  mother  has 
the  vision  of  new  tin  pans  covering  the 
whole  top  of  the  cook  stove,  the  kitchen 
filled  with  fragrant  steam — and  perhaps 
the  wall  paper  curling  down  at  the  edges ; 
of  an  expectant  youngster  teasing  for 
“just  a  teeny  bit”  to  try  out  on  snow. 
And  her  slippers  keep  sticking  to  the 
drops  trailed  round  in  unexpected  places. 
At  the  close  of  each  season  she  firmly 
resolves,  “Never  again  !  It  isn’t  worth 
it.”  But  at  that  magic  cry,  “Sap’s  run¬ 
ning!”  she  becomes  weak-willed,  and  the 
whole  laborious,  sticky,  fragrant  process 
begins  all  over  again. 
And  of  the  dishes  accompanied. by  the 
new  svrup  dad’s  first  choice  has  been 
mentioned.  Small  son  thinks  of  maple 
wax  and  popcorn  balls  made  with  maple 
m’lasses  to  go  with  the  last  of  the  red 
apples  for  Sunday  night  lunch.  And,  of 
course,  there’s  no  fudge  quite  like  maple 
and  butt’nut.  And  mother  wonders 
“what  we’ll  have  for  a  change.”  The  fol¬ 
lowing  recipes  may  be  used  all  the  year 
round,  but  are  more  than  likely  to  make 
their  appearance  in  sugar  season,  in  the 
company  of  new  maple  syrup : 
Favorite  Waffles. — This  is  the  recipe 
we  always  use  in  the  Spring  when  eggs 
are  inexpensive.  Four  eggs,  yolks  and 
whites  beaten  separately ;  to  the  yolks 
add  two  cups  of  fresh  milk  and  a  half¬ 
teaspoon  of  salt,  sift  in  two  and  a  quar¬ 
ter  cups  of  flour  and  beat  for  five  min¬ 
utes.  Butter  the  waffle  iron  as  soon  as 
it  is  well  heated,  then  fold  the  whites  of 
the  eggs  very  carefully  into  the  batter 
and  bake  at'  once.  Baking  powder  and 
a  little  melted  butter  may  be  added  if  de¬ 
sired,  but  we  prefer  them  without.  Be 
sure  the  waffle  iron  is  very  hot  or  the 
finished  product  will  be  leathery  instead 
of  crisp. 
Pork  and  Apple  Pandowdy. — E  ry  a 
quarter  of  a  pound  of  fat  salt  pork, 
thinly  sliced,  using  an  iron  skillet  if  pos¬ 
sible.  When  the  pork  is  well  done  slice 
eight  medium-sized  tart  apples  over  the 
top.  Over  this  pour  or  spread  biscuit 
dough  (minus  the  shortening)  and  cover 
the  whole  closely.  Cook  slowly  for  about 
an  hour,  or  until  the  dough  is  well  done. 
Maple  Syrup  Buns. — These  are  a  vari¬ 
ation  of  the  usual  cinnamon  buns,  and 
are  a  delightfully  sticky  mess.  Roll  out 
bread  dough  to  the  thickness  of  one-half 
inch  and  spread  generously  with  scraped 
maple  sugar.  Roll  up  and  cut  in  three- 
quarter-inch  slices  and  place  in  a  moder¬ 
ately  deep  baking  tin.  Pour  over  this  a 
cupful  of  warm  maple.  syrup  (after  the 
buns  have  risen  half  an  hour)  and  bake 
in  an  oven  not  too  hot.  Do  not  do  as  I 
did  the  first  time  that  I  made  them.  I 
baked  them  in  a  tin  with  a  removable 
bottom. 
Maple  Cottage  Pudding.— One  large 
cup  of  maple  syrup  boiled  until  it  spins 
a  thread.  Put  in  a  pudding  dish  and 
pour  into  it  the  following  batter :  one 
and  one-half  cups  pastry  flour  sifted  with 
t  wo  teaspoons  baking  powder  and  a  quar¬ 
ter  teaspoon  of  salt;  stir  into  this  three- 
quarters  of  a  cup  of  sweet  milk,  ope 
beaten  egg  and  a  tablespoon  of  melted 
shortening.  Bake  in  a  brisk  oven  and 
serve  with  butter  and  extra  syrup. 
Date  aud  Wheat,  Cereal  Croquettes. — 
These  are  a  fine  breakfast  dish.  One  cup 
of  cooked  whole  wheat  cereal,  one  aud  a 
half  cups  cracker  crumbs,  one-half  pound 
of  dates,'  stoned  and  cut  in  coarse  pieces, 
one-third  cup  of  sugar,  one  egg.  Mix  all 
thoroughly  and  mold  into  croquettes.  Roll 
in  egg  and  cracker  crumbs  and  fry  in 
deep  hot  fat. 
Rice  Griddle  Cakes. — One  cup  of  boiled 
rice,  two  beaten  eggs,  one  tablespoon  of 
melted  butter,  two  cups  of  ,  sweet  milk, 
one-thiikl  teaspoon  of  salt,  about  two  cups 
of  flour  sifted  with  two  teaspoons  of 
baking  powder.  Beat  the  first  ingredi¬ 
ents  together,  then  stir  in  the  flour  until 
the  whole  is  smooth.  Add  a  little  more 
flour  jf  it  is  necessary. 
A  delightful  variation  of  the  usual 
baking-powder  biscuit  is  made  by  stirring 
a  cup  of  maple  sugar  lumps,  about  the 
size  of  a  pea,  into  the  biscuit  dough  be¬ 
fore  turning  out  on  the  board.  No  icing, 
in  our  estimation,  is  quite  equal  to  that 
made  by  boiling  maple  syrup  until  it 
spins  a  thread,  then  beating  it  into  the 
stiffly  beaten  whites  of  two  eggs  and  add¬ 
ing  one-half  cup  of  finely  chopped  butter¬ 
nut  meats.  MRS.  JOHN  LYONS. 
Common  vs.  Cold  Storage 
Bast  week  I  went  to  market  to  get 
some  apples.  Thei\e  were  Baldwin  apples 
there  that  were  as  hard  and  as  sound 
as  the  day  that  they  were  picked.  wThile 
there  were  others  that  were  dry  and  soft. 
The  man  who  sold  them  said  that  the 
apples  that  were  hard  and  sound  had 
been  in  cold  storage,  while  the  others  had 
been  in  common  storage.  When  apples 
or  oranges  are  in  cold  storage,  at  what 
temperature  are  they  kept?  E.  \v. 
Common  storage  can  never  take  the 
place  of  cold  storage,  though  it  forms  a 
valuable  adjunct.  It  lacks  the  automatic 
eontrol  of  temperature,  ventilation  and 
humidity  that  the  best  cold  storage  plants 
provide,  and  will,  therefore,  vary  in.  suc¬ 
cess  with  the  season.  Yet  a  well-built 
common,  storage  which  is  given  -thorough 
and  careful  attention  will  surprise  many 
with  the  excellent  condition  in  which  it 
will  keep  fruit. 
The  apple  is  not  “dead”  when  it  is  re¬ 
moved  from  the  tree.  Its  respiration 
processes  go  on  just  the  same.  The  prob¬ 
lem  of  storage,  therefore,  becomes  one  of 
providing  conditions  which  most  retard 
these  processes.  Oranges  are  usually  kept 
at  a  temperature  ranging  from  32  to  35 
degrees,  Fahrenheit,  while  apples  are  kept 
at  30  to  31  degree,  and  ^ther  fruits  are 
kept  at  different  temperatures.  Ventila¬ 
tion  is  another  important  factor,  and 
humidity  is  a  third.  The  dry-skinned 
varieties,  as  Jonathan,  Esopus,  Grimes 
and  Roxbury  Russet,  shrivel  much  more 
quickly  than  the  oily-skinned  Beach  and 
Ren  Davis.  Consequently  in  the  storage 
of  the  dry-skinned  varieties  the  matter 
of  humidity  control  becomes  a  very  im¬ 
portant  one;  in  fact,  a  humidity  of  85 
per  cent  is  not  uncommon. 
But  perhaps  the  most  important  point 
in  the  success  of  cold  storage  is  that  it 
provides  a  place  which  slows  up  the  life 
processes  of  the  fruit  immediately.  Two 
or  three  days  at  a  warm  temperature, 
and  in  common  storage  it  is  often  a  mat¬ 
ter  of  several  weeks,  permits  these  pro¬ 
cesses  to  go  on  so  far  before  they  are 
checked  by  cooler  temperature  that  the 
keeping  quality  of  the  fruit  is  decreased 
by  a  matter  of  months.  ir.  b.  t. 
Wild  Roses  as  Stocks 
f  Can  I  use  th<>  wild  rose  bushes  fonud 
growing  in  our  pastures  here  for  stocks 
on  which  to  bud  the  domestic  varieties? 
The  agricultural  college  is  not  certain. 
If  nurserymen  have  objections  to  our 
wild  roses  for  stocks,  what  are  those  ob¬ 
jections?  They  might  do  for  me,  as  1 
wish  only  to  bud  them  for  myself,  and  I 
thought  that  they  would  make  a  cheap 
source  for  stocks.  A.  J.  C. 
There  was  a  time  when  the  common 
sweet  briar  or  eglantine  (Rosa  rubigi- 
nosa)  was  used  as  a  stock  for  roses.  It 
is  not  a  native  of  this  country,  but  hav¬ 
ing  been  imported  from  Europe  a  long 
time  ago,  it  found  a  congenial  home  here 
and  has  become  a  characteristic  of  New 
England  pastures  ever  since.  In  older 
days  the  hedges  of  this  wild  rose  were 
sought  out  and  dug  to  supply  nurserymen 
with  stock  for  grafting  and  budding. 
Even  today  it  is  occasionally  employed 
in  this  country,  and  the  wild  briars  are 
extensively  used  in  Europe.  Therefore, 
you  may  feel  safe  in  going  ahead. 
Nurserymen  prefer  Manetti  and  Multi¬ 
flora  stock,  both  usually  imported  from 
Europe.  The  former  is  resistant  to  at¬ 
tacks  of  nematode  or  minute  worm-like 
creatures  which  infests  rose  roots,  is  a 
free  grower,  and  unites  readily  with  the 
scion.  The  latter  does  not  sucker  easily, 
and  so  is  especially  esteemed  for  garden 
roses.  Because  of'  these  advantages,  to¬ 
gether  with  the  ease  of  securing  the 
stock,  little  attention  has  been  paid  to 
the  many  other  materials  that  might  be 
used.  With  the  Federal  quarantine  draw¬ 
ing  ever  more  snugly,  it  would  not  he  sur¬ 
prising  to  see  more  attention  paid  in  the 
future  to  the  stocks  available  in  the 
country.  n.  b.  t. 
*  \  *  •'■VT  '  ..  . 
McCormick-Deering 
THE  STANDARDIZED  LINE 
g An  Announcement  of  Greatest  Importance 
to  Users  of  Farm  Machines 
FARM  equipment  in  the  past  has  been  far  too  complex;  there  are  many 
unnecessary  models,  styles,  and  sizes  of  machines  on  the  market.  The 
demand  for  variations  has  forced  extra  manufacturing  costs  and  the  main¬ 
tenance  of  extra  cumbersome  repair  service;  all  of  which  has  interfered  with  the 
efficiency  of  both  makers  and  users  of  farm  machines. 
The  Harvester  Company  has  long  struggled  to  reform  this  tendency  which  is  a 
relic  of  the  time  of  hand-made  tools,  when  each  buyer  saw  to  it  that  his  own  special 
ideas  were  carried  out.  V ery  definite  progress  has  been  made  and  v  e  now  offer 
McCormick-Deering  Farm  Equipment  as  the  simple,  standardized  line,  practical 
and  efficient  in  all  details.  Note  these  practical  points: 
1.  In  each  machine  of  the  McCormick- 
Deering  line  every  part  that  can  be  eco¬ 
nomically  interchanged  with  similar  parts 
on  other  machines  has  been  standardized. 
This  will  assist  you  in  taking  care  of  emer¬ 
gency  repairs,  avoiding  expensive  delays  in 
rush  times. 
2.  Each  standardized  machine  now  repre¬ 
sents  the  summed-up  total  of  the  Harvester 
Company’s  long  manufacturing  experience. 
It  embodies  all  features  that  have  proved 
best  in  discontinued  models.  The  combi¬ 
nation  of  strong  features  gives  you  the  best 
and  most  practical  implement  for  each  pur¬ 
pose.  This  will  very  noticeably  increase 
the  flexibility  and  profit  of  your  farming 
operations. 
3.  The  standardization  and  simplification 
of  the  McCormick-Deering  line  insures  still 
better  repair  service  than  has  heretofore 
been  available.  W ith  fewer  types  and  styles 
and  sizes  of  machines,  a  dealer  can  carry  a 
more  complete  stock  and  a  larger  quantity 
of  such  parts  commonly  asked  for.  This 
cuts  your  wastes  and  loss  of  time  to  a 
minimum. 
4.  Simplified  manufacture  will  inevitably 
express  itself  in  lowest  possible  prices  and 
improved  quality.  It  will  bring  its  most 
gratifying  returns  to  you,  however,  in  the 
speed  and  dispatch  with  which  you  can  do 
your  own  repairing  by  interchanging  parts, 
and  by  the  improved  service  provided  by 
the  dealer  when  you  need  it. 
The  work  of  standardization  is  not  finished.  Much  has  been  done  but  its  benefits  will 
be  more  and  more  apparent  as  the  work  nears  completion.  Under  this  extensive  program 
McCormick-Deering  machines  will  be  built  better,  simpler,  and  more  flexible  as  we  go  on. 
International  Harvester  Company 
606  So.  Michigan  Ave. 
OF  AMERICA 
(INCORPORATED) 
CHICAGO,  ILL. 
McCORMICK  -  DEERING 
STANDARDIZED  FARM  EQUIPMENT 
Gram  Binders 
Push  Machines 
Reapers 
Mowers 
Hay  Rakes 
Tedders 
Hay  Loaders 
Sweep  Rakes  and  Stackers 
Side  Rakes  and  Tedders 
Baling  Presses 
Corn  Planters 
Listers 
Com  Cultivators 
Corn  Binders 
Corn  Pickers 
Corn  Shellers 
Ensilage  Cutters 
Huskers  and  Shredders 
Huskers  and  Silo  Fillers 
Beet  Seeders 
Beet  Cultivators 
Beet  Pullers 
Cotton  Planters 
Grain  Drills 
Lime  Sowers 
Broadcast  Seeders 
Tractor  Plows 
Walking  Plows 
Riding  Plows 
Disk  Harrows 
Spring-Tooth  Harrows 
Peg-Tooth  Harrows 
Tractor  Harrows 
I  and  2  Horse  Cultivators 
Dunham  Culti-Packers 
Kerosene  Engines 
Kerosene  Tractors 
Motor  Trucks 
Cream  Separators 
Manure  Spreaders 
Stalk  Cutters 
Feed  Grinders 
Stone  Burr  Mills 
Cane  Mills 
Potato  Diggers 
Farm  Wagons  and  Trucks 
Binder  Twine 
Repairs 
