Jhe  RURAL  NEW-YORKER 
657 
Day  by  Day  in  Every  Way 
FRICK  MACHINERY 
is  giving  better  service.  Beginning 
with  1853,  each  succeeding  year 
showed  improvements  in  design  and 
construction,  and  today,  as  always, 
the  name  “FRICK”  stands  for  every¬ 
thing  that  is  good,  sturdy  and  re¬ 
liable  in  Farm  Power  Machinery. 
Manufacturers  of  Gas  Tractors, 
Threshers,  Steam  Traction  and 
Portable  Engines  and  Saw-Mills  in 
sizes  to  suit  every  requirement. 
Details  and  Points  of  Merit 
are  found  in  our  new  catalog 
FRICK  COMPANY,  Inc. 
345  W.  Main  Street,  Waynesboro,  Pa. 
S  SMITHI 
*  SPRAYERS 
Just  walk  and  press  the  nozzl. 
—no  work — no  trouble. 
^BANNER 
COMPtlESJED  AIR  5PUAYEJ* 
For  spraying  potatoes,  vege¬ 
tables,  fruit  trees,  grapes  and 
berries.  For  whitewashing,  spray¬ 
ing,  disinfectant,  fly  oil,  etc.,  for 
washing  autos  and  windows — It 
does  many  jobs  and  does  every 
job  well. 
Galvanized  steel  or  solid  brass 
tank  holds  four  gallons  —  a  few 
strokes  of  pump  compresses  air 
enough  to  discharge  contents — 
brass  non-clog  nozzle^ — fine  mist 
or  coarse  spray  as  desired. 
Sold  by  hardware,implement 
and  seed  stores — Insist  on  a  genu¬ 
ine  Smith  Bannertoinsure  against 
disappointment.  If  your  dealer 
cannot  supply  you.wnte  us  direct. 
D.  B.  SMITH  &  CO. 
70  Main  Street.  Utica.  N.Y. 
Wonderful  New 
Garden  Machine, 
Puts  an  end  to  the  slow,  tiresome  '' 
back-breaking  work.  Enables  yoi 
to  grow  far  better  gardens. 
RARKFR  WEEDER,  MULCHER 
DHIVIVUl  AND  cultivator  „ 
Simply  push  along  the  rows  (like'  ^  ^ 
a  Iawnmower).  8  blades  revolving  against  undi 
ground  knife  destroy  the  weeds  and  In  the  san 
operation  chop  up  clods  and  crusted  surface  ir 
a  level,  moisture -retaining  mulch.  Intensi 
eultiva  tion.  “Best  Weed  Killer  Ever  Used.'  ’  A  boy  c 
run  it,  do  more  and  better  work  than  10  men  wi 
hoes.  Guards  prote 
leaves.  Shovels  for  deeper  cu 
vntion.  Inexpensive.  Usedbythi 
Fsands  of  market  gardeners,  experimi 
stations,  town  and  farm  gardens 
ii  FREE  BOOK  — Tells  how  to  get  I 
.finest  possible  garden  results.  Illustrat 
describes  BARKER;  gives  prices  i 
livered,  etc.  Write  today  for  this  va 
gable  free  book. 
BARKER  MFC.  CO.,  Box  57 
DAVID  CITY,  HEAR. 
POnriNA  GOOD  QUALITY 
nuur  iihu  rolls  in  one  piece 
Smooth,  I  ply,  85c.  Heavy  slate  aurface,  S1.75, 
slate  surface  shingle.  Remnants,  S3.  Send  for 
complete  roofing  catalog.  397  Walden  Ave.,  BUFFALO 
HOUSE  WRECKING  &  SALVAGE  COMPANY.  Buffalo,  N.  Y. 
USEFUL  FARM  BOOKS 
Fertilizers  and  Crop,  Van  Slyke. . .  .$3.25 
Feeding  Farm  Animals,  Bull .  2.60 
Milk  Testing,  Publow . 90 
Butter  Making,  Publow . 90 
Manual  of  Milk  Products,  Stocking.  2.75 
Book  of  Cheese,  Thom  and  Fisk _ 2.40 
Successful  Fruit  Culture,  Maynard.  1.75 
Pruning  Manual  Bailey .  2.50 
American  Apple  Orchard.  Waugh..  1.75 
American  Peach  Orchard,  Waugh..  1.75 
Vegetable  Garden,  Watts .  2.50 
Vegetable  Forcing,  Watts .  2.50 
Edmonds’  Poultry  Account  Book...  1.00 
Turkey  Book,  Lamon .  1.75 
Poultry,  Richardson .  1.50 
For  sale  by 
THE  RURAL  NEW-YORKER 
333  W.  30th  St.  New  York  City 
More  About  Canning  Meat  and  Vegetables 
The  “knowing  how”  to  can  success¬ 
fully,  whether  it  be  meat,  fruit  or  vege¬ 
tables,  is  something  -we  are  all  interested 
in,  and  as  I  have  had  some  experience  I 
hope  I  may  join  the  others  and  tell  my 
way  of  canning  meat. 
The  cold  pack  method  is  always  sure 
to  keep  and  easier  to  do,  and  when  can¬ 
ning  beef  by  placing  a  piece  o'f  suet  on 
top  before  sterilizing  there  is  always 
plenty  that  rises  at  the  top  of  liquor.  I 
would  not  think  it  safe  to  open  a  jar  of 
meat  after  sterilizing  unless  it  was  re¬ 
cooked  an  hour  or  more,  as  sometimes 
one  has  to  do,  if,  when  testing  the  cans 
before  storing,  there  are  some  unsealed. 
This  seldom  happens  when  the  wire  top 
cans  are  used,  however,  and  I  use  noth¬ 
ing  else  for  meat  or  vegetables,  and  not 
very  much  for  fruit. 
All  meats — beef,  veal,  pork,  chicken  or 
any  fowl,  wild  game  or  mutton — can  be 
canned  successfully,  either  'by  the  cold 
pack  method  or  different  ways  of  cooking 
and  canning  afterwards.  Mrs.  E.  H.  G., 
on  page  282,  asks  if  anyone  knows  that 
the  cooked  meat  will  keep  with  less  cook¬ 
ing.  Yes,  it  will.  For  cooked  meat 
sterilize  only  half  as  long  as  you  would 
using  the  cold  pack  method.  As  beef 
and  old  hens  take  four  hours,  two  hours 
is  long  enough  if  cooked  first.  Pork  and 
young  cockerels  three  hours ;  so  sausage, 
tenderloin  or  chicken,  fried  first  and  ster¬ 
ilized,  l1/^  hours  is  sufficient. 
I  have  a  way  of  cooking  chicken  in 
the  late  Summer  and  Fall,  when  there 
are  several  to  be  disposed  of.  that  I  would 
like  to  pass  on,  and  is  a  way  we  never 
tire  of,  as  one  does  of  the  fricassee.  After 
cutting  up  as  for  the  fricassee,  and 
washed  and  drained,  I  place  some  butter 
and  lard  or  meat  drippings  in  spider  or 
skillet  and  let  get  hot,  then  put  in  the 
pieces  of  chicken  and  let  brown  on  both 
sides,  adding  water  and  seasoning  and 
covering  for  a  while.  If  very  young, 
when  the  water  boils  out  the  meat  will 
be  tender;  otherwise  turn  the  meat,  add 
more  water  and  boil  down  and  fry.  It 
is  of  delicious  flavor,  and  fine  brown 
gravy  to  thicken  and  serve  with  it.  I 
canned  some  o'f  this  meat  last  Fall,  and 
it  is  the  best  ever.  As  I  added  no  liquor 
to  can,  it  is  solid  meat  and  ready  for 
luncheon  served  cold,  or  one  can  warm 
it  up  in  a  little  butter  and  have  delicious 
fried  chicken  in  a  few  minutes.  When 
the  cockerels  are  too  large  for  the  frying, 
after  the  searing  on  each  side  and  sea¬ 
soning,  add  the  water,  cover  and  place 
in  the  oven  and  bake  until  tender.  It  is 
just  as  good,  or  better. 
Bacon  may  be  sliced  and  packed  in  the 
dried  beef  jars  that  we  have  so  many  of, 
but  one  has  to  be  very  particular  to  pack 
it  tight  enough  so  no  air  is  left  in.  and 
covered  with  hot  bacon  fat  till  full.  A 
better  way  is  to  fry  first,  packing  in  cans 
and  covering  with  the  grease,  putting  on 
rubber  and  top,  seal,  and  turn  cans  up¬ 
side  down  to  cool.  It  is  fine  to  have  in 
the  Summer,  and  the  latter  way  is  sure 
to  keep. 
Cauliflower  is  canned  the  same  way  as 
any  greens  or  cabbage.  Blanch  20  min¬ 
utes,  plunge  in  cold  water,  cut  up  and 
pack  tight  in  cans ;  add  one  teaspoon  salt 
to  quart  cans  and  sterilize  90  minutes 
hot  water  bath  outfit,  or  one  hour  5  lbs. 
pressure  in  steam  pressure  canner. 
•Sweet  potatoes  can  be  canned  by  cook¬ 
ing  and  plunging  into  cold  water,  remov¬ 
ing  the  skins  and  packing  in  sterilized 
jars,  adding  a  teaspoon  of  salt  to  a  quart 
can.  and  cooking  1%  hours  in  hot  water 
bath  or  steam  cooker,  or  one  hour  in 
steam  pressure  cooker,  5  lbs.  pressure. 
Directions  say  pack  in  whole  or  sliced, 
but  it  is  better  to  mash  and  pack  cans 
full,  same  as  squash  or  pumpkin,  adding 
salt,  but  no  water. 
Beef  suet  may  be  canned  for  suet  pud¬ 
ding  next  Summer  by  measuring  two 
cups  of  suet  and  one  cup  of  molasses, 
mixing  thoroughly  in  basin  so  that  each 
ground  piece  of  suet  is  coated  with  the 
molasses.  Place  in  cans,  heat  rubber, 
and  seal.  When  using  the  first  cupful 
from  can  will  not  have  much  molasses  on 
it,  so  nearly  a  full  cup  of  molasses  will 
be  needed  in  making  the  pudding,  blit  the 
other  cupful  is  all  right. 
For  mincemeat  I  use  sweet  apples, 
three  quarts  of  ground  apples  to  three 
cups  of  ground  moat,  three  cups  of  sugar 
and  1%  cups  of  molasses,  five  teaspoons 
salt,  five  teaspoons  cinnamon,  three  tea¬ 
spoons  cloves,  allspice,  %  lb.  raisins.  I 
add  two  cups  jelly  and  pear  pickle  juice, 
boiled  down,  and  always  some  of  the 
meat  liquor,  which  helps  make  it  richer 
and  better,  and  we  think  it  is  as  good  as 
when  oranges  and  other  high-priced 
fruit  are  used. 
Our  sausage  recipe  is  one  of  the  best, 
and  I  will  give  it.  To  10  lbs.  of  meat 
measure  out  seven  level  tablespoons  salt, 
one  level  tablesoon  soda,  two  level  table¬ 
spoons  ginger,  six  level  teaspoons  black 
pepper,  three  level  teaspoons  sage,  one 
level  teaspoon  saltpeter,  one-half  cup  of 
flour.  Mix  all  together  before  adding  to 
meat,  and  I  pack  it  into  cans  what  I 
wish  to  can  by  cold  pack  method,  then 
also  fry  some  and  can  while  fresh.  The 
flour  helps  hold  the  sausage  together 
and  absorbs  some  of  the  fat. 
New  York.  mrs.  a.  w.  j. 
them  every  time 
T*  “TALL’S  Nicotine  Sulphate 
■*"  kills  plant  lice  and  simi¬ 
lar  insects.  You  can  depend 
upon  it  to  rid  your  trees  of 
these  pests.  Being  a  vege¬ 
table  extract,  it  will  not  harm 
fruit,  flower  or  foliage. 
It  is  very  economical  also. 
Made  up  as  a  spray,  it  costs 
less  than  2c.  a  gallon. 
Buy  from  your  dealer.  If 
he  is  not  supplied,  send  us 
your  order  along  with  his 
name. 
Hall  Tobacco  Chemical  Co. 
lilt  East  16th  St.,  N.  Y.  City 
/ 
NICOTINE  SULPHATE 
Long-Time  Farm  Loans 
This  Bank  has  loaned  to  the  farmers  in  New  England, 
New  York  and  New  Jersey  over  $25,000,000  and  has  re¬ 
turned  to  them  over  $137,000  in  dividends. 
If  you  operate  your  own  farm  or  intend  to  purchase  a  farm,  we  are 
prepared  to  make  a  long-time,  easy-payment  loan.  Interest  at  5'/2%. 
Payments  semi-annually.  Loans  run  for  33  years  but  can  be  paid  at 
borrowers’  option  any  time  after  5  years.  Local  representative  in 
every  district. 
Look  ahead!  If  you  will  need  a  loan  this  season  write  now  for  information. 
The  FEDERAL  LAND  BANK  o/SPRINGFIELD,  MASS. 
Serving  New  England,  New  York  and  New  Jersey 
Organized  Co-operation 
A  NEW  BOOK 
By  JOHN  J.  DILLON 
This  book  is  written  in  three 
parts. 
PART  ONE.— The  Develop¬ 
ment  of  the  Agricultural  Indus¬ 
try.  In  five  chapters. 
PART  TWO.  —  Fundamental 
Principles  and  Adaptable  Forms 
of  Co-operative  Organization.  In 
ten  chapters. 
PART  THREE.  —  Application 
of  Co-operation  to  Efficient  and 
Economic  Distribution  of  Farm 
Products.  In  seven  chapters. 
This  is  a  new  treatment  of  the 
co-operative  subject.  Heretofore 
writers  of  books  have  contented 
themselves  with  accounts  of  co¬ 
operative  work  where  established. 
It  has  been  mostly  propaganda 
and  exhortation.  This  was  all 
good  in  its  time.  But  we  have 
grown  beyond  it.  Farmers  are 
now  committed  to  co-operation. 
Once  shy  of  it,  they  are  at  last  a 
unit  for  it.  What  they  want  now 
is  principles  and  definite  policies 
that  have  proved  successful.  This 
book  is  the  first  real  attempt  to 
supply  this  want.  Other,  and  it 
is  to  be  hoped  better,  books  will 
follow  on  this  line;  but  for  the 
present  there  is  no  other  book 
seriously  treating  the  subject  of 
organized  co-operation. 
Bound  in  Cloth 
Price  $1.00 
The  Rural  New-Yorker,  333  West  30th  St.,  New  York 
When  you  write  advertisers  mention  The  R.  N.-Y.  and  you’ll  get  a 
quick  reply  and  a  “square  deal.”  See  guarantee  editorial  page. 
