The  RURAL.  NEW-YORKER 
937 
Notes  From  A  Sagebrush  Farmer’s  Wife 
Dishwashing  an  Accomplishment 
If  Charles  Lamb  had  been  a  woman,  I 
am  sure  he  would  have  written  a  delight¬ 
ful  essay  on  the  gentle  art  of  dishwash¬ 
ing.  He  might  have  written  that  a  wom¬ 
an’s  character  is  revealed  by  her  method 
of  cleansing  dishes.  I  have  seen  a  sup¬ 
posedly  good  housekeeper  pass  greasy 
dishes  through  greasy  dishwater  and  call 
it  all  right.  I  have  had  hired  help  wash 
dishes  amid  floating  crusts  and  bits  of 
meat.  No  wonder  some  people  hate  dish¬ 
washing. 
I  would  gladly  dispose  of  dishwashing 
altogether  if  someone  or  something  could 
do  the  dishes  to  suit  me.  I  am  a  crank 
about  dishwashing.  When  someone  else 
washes  dishes  in  my  place  I  am  indeed 
grateful,  and  I  try  not  to  regard  the 
frying-pan  with  too  inquisitive  eye.  But 
I  have  seen  enough  dishwashers  to  make 
me  believe  that  a  really  good  dishwasher 
is  as  rare  almost  as  the  purple  cow  Gelett 
Burgess  writes  about.  Of  course,  every 
woman  who  reads  this  is  a  good  dish¬ 
washer,  and  therefore  my  words  can 
offend  no  one.  . 
I  have  a  big  granite  dishpan,  14  in.  in 
diameter  and  6%  in.  deep.  I  bought  it 
nearly  15  years  ago.  I  suppose  I  would 
have  to  pay  a  big  price  for  such  a  pan 
today,  but  I  feel  that  I  would  pay  twice 
the  amount  to  get  such  an  excellent  ar¬ 
ticle.  I  slide  or  dip  my  dishes  in  scalding 
water  in  a  placer  mining  pan  17%  in. 
in  diameter.  My  husband  picked  up  this 
pan  in  Cripple  Creek.  Colo.,  as  a  scrtive- 
nir,  long  before  we  were  married.  I  can¬ 
not  recall  how  I  came  to  use  it  first  as  a 
scalding  pan,  but  if  every  woman  knew 
the  convenience  of  that  sloping-sided  cop¬ 
per  pan  there  would  be  such  a  demand 
for  mining  pans  as  would  cause  an 
involuntary  strike  among  placer  miners. 
The  fireless  cooker  originated  with  some 
Swedish  woman’s  hay-box,  so  perhaps 
some  day  when  it  becomes  well  enough 
known  that  mining  pans  are  ideal  scald¬ 
ing  pans  they  will  be  found  for  that  pur¬ 
pose  in  the  shops. 
My  drain  pan  is  17%  in.  long  by  6  in. 
deep  by  10  in.  wide.  It  will  hold  more 
than  the  commercial  drainers,  or  I  would 
have  had  one  of  them.  It  was  originally 
an  aluminum  turkey  roaster,  and  re-as- 
sumes  that  character  when  the  turkey 
season  rolls  around,  but  the  rest  of  the 
year,  three  times  a  day,  the  dishes  drain 
on. the  perforated  rack  in  its  bottom. 
In  a  small  pail  near  at  hand  I  have  a 
vegetable  brush  for  scrubbing  dishes, 
when  necessary ;  wire  pot  rings,  indis¬ 
pensable  to  me;  a  toothbrush  for  scrub¬ 
bing  the  edges  of  mugs,  and  handles  of 
cups,  parts  of  separator  and  other  things; 
a  putty-knife,  which  is  fine  to  scrape  pots 
with,  and  a  nut-pick,  one  of  the  most 
useful  tools  for  getting  into.  cracks  and 
corners  that  nothing  else  will  reach.  I 
have  a  large  can  of  soap  solution  made 
by  pouring  hot  water  on  .  a  bar  of  white 
laundry  soap.  I  pour  just  the  proper 
amount  of  soap  solution  into  my  dish¬ 
water,  and  do  not  suffer  the  pangs  of 
conscience  from  a  bar  of  soap  left  and 
forgotten  in  the  dishwater  For  stubborn 
stains  or  rough  spots  I  use  a  commercial 
powder,  but  I  find  salt  a  most  valuable 
scourer,  and  the  cheapest  of  all.  And, 
by  the  way,  there  is  no  toothpaste  or 
powder  on  the  market  that  cap  surpass 
common  table  salt.  It  scours  and  whit¬ 
ens  the  teeth,  and  makes  pink  and  firm 
the  gums.  My  children  are  allowed  to 
use  nothing  else.  If  we  had  to  buy  it  at 
an  exorbitant  price,  done  up  in  a  fancy 
package,  everybody  would  use  it. 
All  my  water  comes  into  the  kitchen 
by  boy-power.  I  have  no  sink.  There¬ 
fore,  because  I  love  hot  dishwater,  and 
also  because  my  kitchen  is  extremely 
small,  I  wash  my  dishes  on  the  stove.  I 
do  not  put  the  dishwater  there  and  let  it 
get  cold  in  the  Summer.  I  keep.  a  stick 
of  wood  burning  under  the  scalding  pan. 
And,  oh,  yes!  one  of  my  most  important 
tools  is  always  a  dishmop.  I  begin  wash¬ 
ing  in  water  that  I  cannot  bear  my  hand 
to  enter.  I  like  to  keep  it  near  that 
temperature,  but  cannot  always  do  so.  I 
discard  the  mop  for  a  dish  rag  only  when 
the  water  gets  less  hot — I  never  let  it 
become  anything  but  hot.  I  pass  the 
dishes  through  the  pan  of  scalding  water 
and  into  the  drain  pan.  I  like  to  put  as 
many  things  as  possible  in  my  dishpan 
to  begin  with,  for  while  I  am  washing 
some  of  the  dishes  the  rest  are  washing 
themselves,  the  motion  of  the  water 
cleansing  them.  I  stack  all  big  plates 
at  the  back,  slip  all  sauce  dishes  in  side¬ 
ways,  and  all  knives,  forks  and  spoons 
on  the  other  side,  with  mugs  and  cups 
in  front.  The  silver  mugs,  and  cups  . I 
use  to  support  the  plates  in  the  drain 
pan.  I  wash  first  the  glasses,  drying 
them  on  a  towel ;  also  any  nickel  articles, 
such  as  a  casserole  or  a  coffee  percolator, 
Then  I  wash  cups  and  mugs,  wash  a  big 
plate,  then  a  sauce  dish,  then  a  big  plate, 
etc.,  alternating  the  large  with  the  small, 
to  keep  them  apart.  When  all  are  done, 
I  lift  the  pan  to  the  cabinet,  cover  with  a 
towel,  and  lift  the  knives,  forks  and 
spoons  from  the  water.  They  have  washed 
themselves,  except  for  a  spoon  on  which 
lingers  a  little  batter,  and  another  which 
shows  egg.  Nothing  to  wash  but  two 
spoons.  All  are  dipped  in  the  scalding 
pan  and  placed  to  drain  in  a  coffee  can. 
If  you  do  not  have  very  hot.  soapy  water, 
and  almost  boiling  scalding  water,  you 
will  have  to  wipe  them.  I  never  wipe 
any  but  my  very  best  silverware,  and 
would  not  have  to  do  that  except  for  a 
fancy.  I  never  wipe  a  dish,  and  my 
dishes  shine  like  mirrors.  Nor  do  I  wipe 
pots  and  kettles.  I  view  with  horror  the 
passage  of  a  dishrag  on  the  interior  of  a 
cooking  utensil  as  the  finishing  touch.  I 
wash  my  cooking  utensils  absolutely 
clean,  using  all  my  tools  if  necessary,  and 
what  is  most  important,  using  my  eyes  as 
well  as  my  hands.  Not  one  passes  through 
my  hands  until  the  tips  of  my  fingers  and 
my  inquiring  eyes  have  explored  its  sur¬ 
face,.  inside  and  outside.  I  never  put  a 
cooking  utensil  directly  over  fire,  so  I 
have  little  soot  to  contend  with.  1  rea¬ 
son  that  it  takes  but  the  fraction  of  a  sec- 
one  for  the  heat  to  penetrate  through  the 
stove  lid  to  the  cooking  utensil,  and  the 
small  amount  of  time  lost  is  more  than 
gained  in  the  dishwashing.  Besides,  my 
clothing  is  cleaner,  and  everything  else 
that  may  come  in  contact  with  a  sooty 
kettle  or  pan.  Burnt-in  grease  will  ac¬ 
cumulate  on  the  iron  utensils  and  the 
graniteware,  I  place  all  such  in  my  big 
dishpan  when  I  think  they  need  it,  put 
water  on  them,  and  shake  some  lye  in  the 
water,  bringing  the  water  to  the  boiling 
point ;  remove  and  let  water  cool.  Every¬ 
thing  will  scrape  off  with  ease.  The  uten¬ 
sils  are  like  new. 
Milkpans  and  separator  I  like  to  give 
a  little  water  to  themselves.  When  there 
is  only  one  pan.  I  wash  before  doing  the 
dishes.  When  I  fry  fish  I  always  put 
my  clean  pan  on  the  stove,  with  a  fire, 
and  burn  it  out.  I  dry  all  cooking  uten¬ 
sils  by  leaning  them,  upside  down,  against 
the  edge  of  the  scalding  pan  or  the  dish¬ 
pan.  My  little  fire  sees  to  that.  Again, 
only  perfectly  clean  utensils  can  be  treat¬ 
ed  in  this  manner.  If  there  is  anything 
that  can  be  wiped  off  the  pots  and  ket¬ 
tles,  they  will  be  ruined  by  drying  in  this 
manner,  so  my  advice  to  a  poor  dish¬ 
washer  is  to  dry  with  a  towel  everything. 
True,  the  washday  will  show  forth  the 
awful  result..  When  I  am  forced  to  hire 
help  we  have  dozens  of  dishtowpls  in  the 
wash — a  lonj  line  full.  I  cut  down  the 
day’s  towels  to  two  at  most,  and  some¬ 
times  less.  I  have  lifters,  made  of  old 
stockings,  so  I  never  use  towels  for 
handling  hot  things.  I  want  my  dish 
towels  to  go  into  the  wash  comparatively 
clean.  Better  a  big  clean  wash  than  a 
little  dirty,  or  worse,  a  big  dirty  wash. 
Thrashing  time  is  the  exception  to  my 
dishwashing  plan.  Then  we  must  have 
plenty  of  clean  towels,  plenty  of  clean 
water,  the  dishes  being  washed  and  dried 
continually.  Then  when  we  women  sit 
down  to  our  meal,  our  dishes  are  prac¬ 
tically  done. 
When  it  is  time  to  set  the  table  I  lift 
the  draining  pan  filled  with  clean  dry 
dishes  to  a  chair  beside  the  dining-room 
table,  place  on  the  table  the  can  of 
knives,  forks  and  spoons.  I  have  brought 
almost  everything  necessary  into  the 
room  in  two  trips.  My  little  daughter 
then  sets  the  table,  and  brings  back  in 
one  trip  all  things  not  needed,  carrying 
them  to  the  pantry,  where  she  puts  them 
'away.  Think  of  the  steps  saved,  and  the 
time  saved,  also  the  towels  and  arm 
movements.  It  is  next  door  to  the  com¬ 
mercial  dishwashing  machine,  which  is 
impossible  for  us  who  would  not  have  any 
but  an  electrical  one,  being  without  elec- 
trcity.  I  doubt  if  any  dishwashing  ma¬ 
chine  could  hold  the  milk  pans  and  dishes 
for  my  family  of  from  nine  to  14  people. 
Besides,  the  water  problem  would  make 
it  a  further  impossibility.  Out  of  all 
the  farm  women  I  know  here  in  this  com¬ 
munity,  I  am  the  only  one  who  does  not 
wipe  her  dishes.  I  wonder  how  many 
more  farm  women  are  still  doing  the  un¬ 
necessary  labor  of  wiping  dishes  and 
washing  extra  towels? 
ANNIE  PIKE  GREENWOOP. 
Quickly  Made  Soap 
This  soap  may  be  made  while  the 
dishes  are  being  washed  by  the  prudent 
housekeeper  :  Three  tablespoons  lye,  one 
teaspoon  borax,  one  teaspoon  ammonia, 
one  cup  cold  water,  two  cups  grease 
(liquid).  Put  together  in  order  named, 
dissolving  lye  in  water  before  adding 
grease.  Put  in  pan  on  box  lined  with  old 
clothes.  Cut  before  it  becomes  too  hard. 
Color  depends  on  grease.  I  use  too  dark 
doughnut  fat.  Mutton  fat  is  good. 
H.  M.  W. 
Three  Favorite  Recipes 
Stewed  Potatoes. — Fry  an  onion  in 
three  tablespoons  of  fat ;  have  a  dozen  or 
more  potatoes  peeled  and  sliced.  Put  into 
fat  and  add  salt  and  pepper,  and  three 
cups  boiling  water.  Let  stew  slowly  one 
hour,  stirring  once  or  twice. 
German  Pot  Roast. — Select  a  piece  of 
cross-rib,  roll  in  flour,  brown  well  on  all 
sides  in  hot  fat.  Add  one  large  carrot, 
cut  up,  three  stalks  of  celery,  three  bay 
leaves,  10  cloves,  whole,  one  cup  catsup, 
one  tablespoon  sugar,  one  cup  vinegar ; 
salt  and  pepper  to  taste.  Cover  with 
water,  boil  three  hours)  turning  two  or 
three  times.  Stew  slowly. 
Braised  Pork  Chops. — Roll  pork  chops 
in  cracker  dust,  fry  brown  on  both  sides. 
Add  one  chopped  onion,  pinch  of  thyme, 
salt,  pepper,  and  almost  cover  with  boil¬ 
ing  water.  Let  cook -slowly  for  one  hour. 
mrs.  o.  r. 
Stop,  Look  and  Listen 
Natural  Yarn  Cotton  Socks.  Not  dyed  or 
bleached.  Just  as  they  come  from  the 
machines.  Real  comfort  for 
tender,  swollen  or  blistered 
feet.  Give  twice  the  wear  of 
dyed  stockings.  Send  20  cents 
for  single  pair ;  95  cents  for  half 
dozen ;  or  $1.80  per  dozen.  Sizes 
914-1 H4-  Prices  west  of  the  Mis¬ 
sissippi  River.  $1.00  for  half 
dozen  or  $1.90  per  dozen.  State 
size  of  shoe. 
Natural  Yarn 
Hosiery  Mills 
Fleetwood  Penna  U.S.A. 
DO  YOU  NEED  FARM  HELP? 
We  have  able-bodied  Jewish  young  men,  most¬ 
ly  without  experience,  who  wish  to  work  on 
farms.  If  you  need  a  good,  steady  man,  write 
for  an  order  blank.  Ours  is  not  a  commercial 
employment  agency,  and  we  make  no  charge 
to  employer  or  employee. 
T»E  JEWISH  AGRICULTURAL  SOCIETY, 
176  Second  Avenue  New  York  City 
Subscribers’  Exchange 
Other  Advertisements  of  Subscribers 
Exchange  will  be  found  on  page  939. 
FOR  SALE — Orchard  View  F'arm,  62 ’4  acres, 
level.  Finger  Lake  region;  very  productive 
orchard,  other  fruit;  good  buildings,  all  strict¬ 
ly  modern;  ideal  poultry  and  grain  farm;  elec¬ 
tric  plant;  owner’s  home  50  years;  conveniently 
located;  ill  health  only  reason  for  selling;  fine 
country  home;  write  for  particulars.  JOHN  I. 
BOWER,  Cayuga  Co.,  King  Ferry,  N.  Y. 
FOR  SALE — 50-acre  farm,  with  stock  and  tools; 
nine-room  house;  never  failing  water  supply; 
3  minutes  to  railroad  station,  post  office  and 
store;  price  $4,i500;  write  for  particulars. 
WILLARD  TOWNSEND,  Allaben,  N.  Y. 
FOR  SALE — 131-acre  farm;  high  cultivation; 
near  churches,  school,  stores;  good  buildings; 
silo,  outbuildings;  running  water  in  house,  barn, 
milkhouse;  federal  tested  dairy  or  without.  AD¬ 
VERTISER  3604,  care  Rural  New-Yorker. 
WANTED — Large  fruit  and  general  farm,  to 
rent  or  work  on  shares  for  several  years 
with  option  to  buy;  must  be  well  stocked;  by 
a  practical  farmer,  with  a  large  family  of 
grown  up  boys  and  girls;  must  he  well  located 
and  have  several  acres  of  soil  suitable  for 
nursery.  ADVERTISER  3602,  care  Rural  New- 
Yorker. 
WANTED  to  rent  or  work  on  shares  or  part 
salary  and  shares,  large  fruit,  truck  and  gen¬ 
eral  farm,  by  a  farmer  who  has  been  super¬ 
intendent  on  some  of  the  largest  fruit  farms 
in  the  East;  the  family  has  been  born  and 
brought  up  on  the  farm;  we  have  the  help  and 
the  experience;  what  we  want  now  is  the 
farm.  ADVERTISER  3603,  care  Rural  New- 
Yorker. 
75  ACRES  good  land,  overlooking  Croton  Lake 
and  surrounding  country  for  miles;  fine  site 
for  lake,  park  and  buildings;  timber,  springs, 
brook.  ADVERTISER  3001,  care  Rural  New- 
Yorker. 
GENERAL  farm,  100  acres,  fine  9-rooin  stone 
house,  large  stone  barn,  silo;  description, 
views;  $9,500.  Owner,  M.  S.  NICHOLS,  Pur- 
cellville,  Va. 
ONE-ACRE  village  home;  all  improvements; 
poultry  house;  $3,000,  part  cash.  Owner’s 
son,  CLARENCE  M.  DAVIS,  2  Rector  St., 
New  York  City. 
FOR  SALE — 11-room  modern  house,  two  open 
fireplaces,  large  porches,  own  water  supply; 
splendid  view;  about  one  acre  ground;  all  kinds 
fruit;  chicken  house;  joins  West  Point  Reser¬ 
vation.  Address  MRS.  FREDA  EST1LL,  Box 
11,  Highland  Falls,  N.  Y. 
GENTLEMAN’S  HOME— 120  acres,  overlooking 
towns  one  mile  away;  60  acres  finest  apples — 
Delicious,  Saps,  Lowry — full  bearing;  invoice 
$40,000;  must  sell.  MT.  GRAN  VIEW  OR¬ 
CHARD,  Waynesboro,  Va. 
FOR  SALE — Rensselaer  Co.  dairy,  grain  and 
truck  farm;  98  acres;  0  miles  from  Albany; 
near  East  Greenbush,  State  road,  school  and 
trolley;  good  land  and  buildings;  silo;  fruit 
trees  and  berries;  seven  cows,  three  horses, 
chickens;  all  necessary  machinery,  gasoline  en¬ 
gine,  wood  saw;  good  crops;  owner  retiring; 
price  $8,500,  half  cash.  R.  D.  GOSS,  Castle- 
ton,  N.  Y. 
FOR  SALE — 3-acre  poultry  farm,  corner  prop¬ 
erty;  cement  road  to  Atlantic  City;  8-room 
house,  bath,  all  improvements;  ideal  location 
for  tea  room  and  gasoline  station;  good  in¬ 
vestment;  moderate  in  x>rice;  write,  call,  or 
phone  910IJ-23.  Owner,  MICHAEL  DOMIS, 
Spring  and  Landis  Ave.,  Vineland,  N.  J. 
FINE  VIRGINIA  FARM  FOR  SALE  on  paved 
road,  23  miles  to  Washington;  400  acres 
beautifully  situated  on  60  ft.  macadam  pike; 
only  4  miles  to  street  railway;  excellent  land 
in  high  state  of  cultivation;  well  fenced;  80 
acres  woodland;  orchard  and  large  lawn;  11- 
room  house  with  bath;  large  barn;  2-car  ga¬ 
rage;  good  granary;  tenement  house  and  out¬ 
buildings;  all  in  good  shape;  would  make  ex¬ 
cellent  dairy  farm;  milk  trucks  for  Washing¬ 
ton  each  morning;  a  bargain  at  $40,000,  $10,- 
000  cash,  balance  2-5  yrs. ;  would  divide.  O.  R. 
HUFFARD,  R.F.D.  1,  Fairfax,  Va.  Brokers 
protected. 
FOR  SALE — 40  acres,  poultry,  truck,  fruit, 
grain;  center  of  Delaware  poultry  industry; 
large  house,  good  buildings;  five  acres  young 
bearing  apples,  also  pears,  cherries,  grapes,  pure 
water,  large  maple  shade  trees;  no  waste  land; 
plenty  fuel,  some  saw  timber;  land  mostly  now 
in  wheat  and  clover;  bargain  at  $4,000;  write 
for  particulars.  Owner,  A.  KENYON,  Lincoln, 
Del. 
FOR  SALE — 655-acre  estate  for  camp  sites  or 
farming  on  State  road  and  large  trout  stream, 
near  Manchester  Summer  resort;  beautiful  view, 
high  elevation,  dry  air,  lots  springs,  brook;  2 
houses,  2  sets  farm  buildings;  about  200  acres  in 
crops;  valuable  timber;  lots  fruit;  price  $8,500, 
or  with  stock  and  tools,  $11,000,  terms;  from 
owner.  ADVERTISER  3616,  care  Rural  New- 
Yorker. 
FOR  Sale — $1,000,  balance  easy  terms,  buys 
85  acres  suitable  for  dairy,  poultry  and 
truck  farming;  close  to  church,  store  and  paved 
road  to  markets.  LEO  J.  SCHUKNECHT, 
R.F.D.  5,  Corry,  Pa. 
GENTLEMAN’S  FARM,  12  acres,  part  orchard, 
14-room  house,  steam  heat,  outside  buildings; 
1  hour  from  New  York;  on  country  road;  also 
suitable  for  inn  or  boarding  house;  wonderful 
bargain,  $12,500.  J.  M.  SCHERER,  Harrington 
Park,  N.  J. 
Miscellaneous 
HONEY — Pure,  extracted,  postpaid  first  three 
zones,  clover,  5  lbs.,  $1.25;  10  lbs.,  $2.15; 
buckwheat.  5  lbs.,  $1;  10  lbs.,  $1.80;  satisfac¬ 
tion  guaranteed.  WALNUT  ORCHARD  FARM, 
Ithaca,  N.  Y. 
HOMES  WANTED — There  is  no  greater  charity 
than  to  offer  a  home  to  a  friendless,  deserving 
boy  between  the  ages  of  7  and  12  years;  this 
is  real  charity,  and  we  earnestly  solicit  the  co¬ 
operation  of  Catholic  families  (New  York  State 
only).  Address  PLACING  OUT  BUREAU,  415 
Broome  St.,  New  York  City. 
FOR  SALE — Keystone  traction  driller,  full  equip¬ 
ment,  cheap;  good  all  around  practical  opera¬ 
tor  wanted  for  No.  5  machine;  references.  T. 
S.  MOORE,  Stockton,  N.  J. 
HONEY — We  have  some  fine  1922  crop  left; 
10  lbs.  clover  basswood,  $2.05  in  third  zone; 
buckwheat,  $1.80;  some  very  greatly  reduced 
prices  on  40  lbs.  or  more  While  it  lasts;  write 
us.  RAY  O.  WILCOX,  Odessa,  N.  Y. 
CIDER  JELLY — $1  per  5-lb.  pail,  delivered  first 
two  zones;  $1.06,  third  zone;  maple  sugar  sold 
also.  AUGUSTUS  ALDRICH,  R.F.D.  3,  Spring- 
field,  Vt. 
REFINED  COUPLE  living  in  North  Green¬ 
wich,  Conn.,  would  board  one  or  two  children. 
ADVERTISER  3568,  care  Rural  New-Yorker. 
WANTED — Steady  Summer  boarders;  near  lakes. 
MRS.  LAURA  VAN  ALSTINE,  50  Parsons 
Ave.,  Hoosick  Falls,  N.  Y. 
VERMONT’S  finest  quality,  pure  maple  syrup, 
$2.25  gallon;  10  gallons,  $2.10;  fresh  made 
sugar,  10-lbs.  pail,  $2.75;  pound  cakes,  30c; 
immediate  shipment;  products  guaranteed.  G.  L. 
HOWARD,  Essex  Junction,  Vt. 
FOR  SALE — •  50  1-gallon  steel  drums,  painted; 
just  emptied  of  high  grade  motor  oil,  $4.50 
each  or  two  for  $8  f.o.b.  New  York  City;  val¬ 
uable  for  gasoline  or  kerosene.  ADVERTISER 
3579,  care  Rural  New-Yorker. 
HONEY,  quart  80c;  gallon,  $2.50;  delivered  3d 
zone.  RICHARD  D.  BARCLAY,  Riverton, 
N.  J. 
FOR  SALE — American  cream  separator  for  8 
cows;  nearly  new;  in  best  of  running  order; 
$25  takes  it.  R.  K.  LARKIN,  R.F.D.  2, 
Syracuse,  N.  Y. 
FOR  SALE — New  Dodge  truck,  screen  body; 
bought  new  May  8  to  draw  asparagus;  will 
be  through  with  it  July  12;  cost  $935  and  $24 
license;  will  sell  for  $200  less;  guaranteed 
good  as  new.  LESTER  W.  BENNETT,  Victor, 
N.  Y. 
SECOND-HAND  sash  (16)  and  doors  (24)  for 
sale;  suitable  for  poultrymen.  ROBERT 
ATKINS,  355  West  87th  St.,  New  York  City. 
CANDEE,  1.200-egg  incubator,  1923  model,  au¬ 
tomatic  egg  turner;  guaranteed  first-class  con¬ 
dition,  $200.  T.  W.  BRAUN,  Boonton,  N.  J. 
DELICIOUS  CARAMELS — Pure  and  wholesome 
made  after  a  famous  recipe;  pound  box,  post¬ 
paid,  $1.  IDLEWOOD  CARAMELS,  Hillsdale, 
N.  J. 
WANTED — Board  on  farm  for  refined  family 
consisting  of  man,  wife  and  two-year  old 
hoy,  last  week  in  July  and  entire  month  of 
August,  within  75  miles  of  New  York;  kindly 
state  rates  and  full  particulars.  Address  S.  D. 
MANDEL,  1487  St.  Johns  Place,  Brooklyn, 
N.  Y. 
WANTED — Board  on  a  farm  within  75  miles  of 
New  York  City,  by  a  business  woman;  pre¬ 
fer  mountains  and  no  other  guests;  quiet,  con¬ 
genial  surroundings  essential;  immediate.  AD¬ 
VERTISER  3615,  care  Rural  New-Yorker. 
BEES — 1  to  3-lb.  swarm  with  brood  and  Italian 
Queen,  $5.50.  EVAN  JONES,  R.F.D.  C,  Tren¬ 
ton,  N.  J. 
WANTED  to  hoard  children  from  9  to  12.  in 
modern  country  home;  best  care.  ADVER¬ 
TISER  3612,  care  Rural  New-Yorker. 
FOR  SALE — Prentice  speed  lathe,  5-foot  bed, 
counter  shaft,  chuck,  etc.,  $30;  also  set  pipe 
dies,  cutter,  vise.  W.  KORKMACHER,  Jor¬ 
dan,  N.  Y. 
ORGANIZED 
CO-OPERATION 
A  NEW  BOOK  By  JOHN  J.  DILLON 
(1)  How  has  the  need  of  farm 
co-operation  developed? 
(2)  What  is  organized  co-opera¬ 
tion,  and  how  does  it  differ  from 
the  ordinary  help  of  neighbors 
among  each  other? 
(3)  What  are  the  principles  of 
organization  and  practice  best 
suited  to  success  in  organized  co¬ 
operation? 
(4)  How  may  organized  co-oper¬ 
ation  serve  the  farmer  in  the  mar¬ 
keting  of  crops  so  as  to  return  him 
a  fair  price  and  an  equitable  share 
of  the  consumer’s  dollar? 
These  questions  arc  answered  in 
the  new  book.  It  is  a  logical,  con¬ 
cise  treatment  of  the  whole  sub¬ 
ject.  Every  farmer  should  read  it. 
The  price  has  been  placed  at  the 
cost  of  production  because  of  the 
author’s  interest  in  the  subject. 
In  Cloth,  Postpaid,  $ 1.00 
THE  RURAL  NEW-YORKER 
333  West  30th  St.,  New  York  City 
