lht  RURAL  NEW-YORKER 
1075 
Quart,  adjust  rubber,  cover,  and  clamp 
lightly.  Set  at  once  in  the  boiler  to 
process.  It  is  much  better  if  two  per¬ 
sons  can  work  together,  one  to  prepare 
corn  and  one  to  process.  Process  for 
four  hours,  then  seal  tight. 
Tested  Pickles  and  Relishes 
Old  Fashioned  Tomato  Pickles.  — 
Every  Fall  we  put  up  a  good  many 
batches  of  the  green  tomatoes;  they 
come  in  so  handy  and  give  such  a  relish 
to  even  a  plain  meal.  The  men  like  them. 
We  have  done  it  so  many  times  that  now 
we  have  learned  how  to  save  our  time 
and  strength,  and  can  make  it  a  quick 
easy  job.  We  begin  by  measuring  out 
the  sugar,  vinegar  and  spices,  and  put¬ 
ting  them  on  to  scald  in  the  big  kettles ; 
then  we  add  the  tomatoes  little  by  little, 
as  we  prepare  them,  stirring.it  all  up  well 
from  the  bottom  until  it  has  made  its 
own  rich  juice.  'We  generally  slice  the 
tomatoes,  throwing  away  the  tough,  thick 
ends,  and  sort  them  over  roughly,  the 
small  ones  together,  as  we  go  along.  Some¬ 
times  we  add  a  few  white  onions  or 
seeded  sweet  peppers  if  we  have  them  on 
hand,  but  the  pickle  Is  really  very  good 
if  made  plain  and  old-fashioned.  It  saves 
a  whole  lot  of  work  and  clutter  to  put 
it  right  on  to  cook,  no  tedious  standing 
around  or  over  night  soaking  in  a  strong 
brine,  to  say  nothing  of  all  the  tine  salt. 
The  tomato  is  so  fresh  and  unwilted  that 
it  easily  cooks  tender  in  about  half  an 
hour  after  it  comes  to  a  good  boil,  and 
we  always  seal  it  up  in  glass  jars,  gen¬ 
erally  two-quart  ones,  and  it  keeps  first 
rate  in  a  cool,  dark  place. 
We  like  to  use  brown  sugar  and  whole 
spice  as  far  as  possible  and  plan  ahead 
to  be  sure  to  have  plenty  on  hand  in  the 
house.  When  we  use  the  ground  spice 
we  often  tie  it  up  in  small  thin  bags  and 
take  it  out  before  canning,  but  it  needs 
fully  double  the  spice.  i\Ve  also  use 
celery  seed  and  a  few’  of  the  very  small 
red  peppers  for  the  sake  of  variety  ;  some¬ 
times  a  handful  of  scraped  horseradish 
loot.  Oftentimes  we  add  a  little  extra 
sugai’,  stirring  it  well  in,  when  we  sei’ve 
it,  but  it  is  crisper  and  keeps  better  if 
not  too  sweet.  We  fill  the  jars  as  solidly 
as  possible  and  use  up  any  extra  juice 
the  next  day  when  we  start  another  batch 
of  the  pickle.  A  little  of  this  juice  is 
very  good  in  everyday  mincemeat. 
We  slice  the  tomatoes  because  we  can 
do  it  so  quickly,  but  they  can  be  chopped 
or  cut  in  small  pieces  equally  well.  When 
they  are  chopped,  drain  off  in  the  colan¬ 
der.  The  peppers  and  onions  ought  to 
be  chopped  fine. 
It  can  also  be  varied  by  using  ripe  or 
half-ripe  tomatoes.  When  it  is  sealed 
up  in  glass  jai’s  it  does  not  need  as  much, 
salt  and  strong  vinegar  as  when  it  was 
kept  in  a  large  stone  crock,  weighed  down 
with  an  earthernware  plate.  This  is  cer¬ 
tainly  much  better  for  the  human  stom¬ 
ach  and  makes  a  very  acceptable  every- 
day  pickle,  mild  and  tender.  Like  so 
much  of  the  old-fashioned  cooking,  it  can 
easily  be  “seasoned  to  taste.” 
Everyday  Pickle. — Four  quarts  sliced 
green  tomatoes,  one  pint  cider  vinegar, 
two  cups  brown  sugai’,  two  tablespoons 
salt,  one  tablespoon  whole  mustard  seed, 
one  heaping  teaspoon  each  of  whole 
cloves,  whole  allspice  and  black  pepper. 
Six  white  onions  and  four  seeded  sweet 
peppers  can  be  added  and  ground  spice 
instead  of  whole  spice.  Stir  frequently 
and  boil  one-half  hour,  and  seal  in  glass 
jars  boiling  hot. 
Bordeaux  Sauce.  —  Two  quarts 
chopped  green  tomatoes,  three  onions, 
two  seeded  red  peppers,  one  quart  cider 
vinegar,  two  level  tablespoons  salt,  1 Va 
cups  brown  sugar,  one  tablespoon  celery 
seed,  one  tablespoon  white  mustard  seed, 
one  dozen  whole  allspice  and  one  dozen 
whole  cloves.  Cook  slowly  one  hour  and 
seal  boiling  hot. 
Small  Pickled  Beets.— Two  quarts 
small  beets,  cooked  and  skinned  hot ;  one 
pint  cider  vinegar,  1*4  cups  sugar,  one 
tablespoon  salt.  Scald  vinegar,  sugar  and 
salt  together,  and  pour  boiling  hot  over 
hot  skinned  beets,  packed  solidly  in  glass 
jar.  This  amount  of  pickle  should  fill 
two  quart  jars  full,  but  beets  vary  in 
size,  and  be  sure  to  have  boiling  water  to 
add  if  not  quite  full.  Seal. 
Corn  Relish. — Eighteen  ears  corn, 
Golden  Bantam  if  possible;  one  medium 
head  cabbage,  four  large  onions,  two  red 
peppers,  two  green  peppers,  seeded.  Chop 
the  above  fine  and  add  2*4  cups  brown 
sugar,  two  tablespoons  salt,  two  table¬ 
spoons  white  mustard  seed,  one  quart 
cider  vinegar.  Cook  slowly  one  hour 
and  seal  hot. 
Piccalilli.  —  (Small  rule) —Twelve 
large  tomatoes,  two  seeded  sweet  peppers, 
two  onions,  one  pint  cider  vinegar,  one 
cup  sugar,  one  tablespoon  salt,  one  tea¬ 
spoon  each  of  cinnamon  and  mustard, 
one-half  teaspoon  each  of  pepper  and 
cloves.  Boil  slowly  one  hour  and  seal 
hot.  If  the  tomatoes  and  onions  are 
extra  large,  add  a  little  more  salt. 
Tomato  Relish. — Twelve  green  toma¬ 
toes,  chopped  fine,  three  peppers,  one  red, 
two  green,  seeds  of  two ;  four  onions,  one 
tablespoon  salt,  one  cup  white  sugar  ly2 
cups  cider  vinegar.  Boil  one-half  hour 
and  seal  hot.  Spice  can  be  added  to  taste, 
but  it  has  a  clean  pickle  taste  as  it  is, 
and  is;  a  little  “different.” 
MABEL  HOWARD. 
Texas  Notes 
A  very  severe  drought  has  lasted  in  our 
part  of  Texas  (north  central)  for  weeks, 
and  all  growing  things  are  suffering. 
Most  of  the  corn  has  been  cut  short.  Only 
the  fortunate  ones  who  planted  early  will 
gather  any  corn  this  Fall.  The  cotton 
has  continued  to  grow  and  looks  very 
well  in  spite  of  the  dry  weather,  but  no 
one  ventures  to  predict  what  the  crop 
will  prove  to  be.  The  feed  has  never 
headed  out,  but  many  farmers  are  cutting 
it  for  hay.  In  that  way  they  get  some 
benefit  from  it  and  it  is  not  a  total  loss. 
Oats  and  wheat  turned  out  better  than 
most  farmers  expected,  but  I  was  talking 
to  the  wife  of  a  farmer  who  always  has 
a  large  acreage  in  wheat.  She  told  me 
the  price  was  so  low  that  if  they  sold  now 
it  would  be  at  a  loss.  They  have  stored 
their  wheat,  waiting  for  a  better  price. 
It  is  now  S5  cents  per  bushel.  There 
seems  to  be  no  money  to  be  made  in 
farming  or  stock  raising  in  this  locality. 
If  we  ship  cattle  to  the  market  the  buy¬ 
ers  are  only  paying  4c  per  lb.  I  listened 
to  a  noted  lecturer  on  farm  problems  not 
long  ago.  After  noting  the  difference  be¬ 
tween  the  day  laborer’s  wages  and  what 
the  farmer  gets  for  his  day’s  work,  his 
remedy  was  organization.  Let  the  farm¬ 
ers  get  together  and  force  the  prices  of 
their  products  up.  But  that  happy  day 
seems  a  long  way  off;  meanwhile  the 
farmer  works  each  year,  hoping  for  better 
crop  conditions,  and  some  way  we  get 
along,  send  our  children  to  school  and 
are  reasonably  comfortable  and  happy. 
The  farm  women  help  more  than  they 
are  given  credit  for,  raising  chickens  and 
turkeys,  selling  eggs,  and  either  making 
butter,  which  brings  about  40  cents  the 
year  round,  or  separating  the  milk  and 
marketing  the  cream.  I  believe  the  latter 
way  is  much  less  work,  and  brings  in 
about  the  same. 
My  work  in  rugs  and  handkedchiefs 
finds  a  market,  and  brings  me  quite  a  bit 
of  pin  money,  and  the  work  is  always  in¬ 
teresting.  I  am  making  some  handker¬ 
chiefs  with  hems  applied  of  a  different 
color  from  the  centers;  they  bring  a 
much  better  price  than  the  plain,  but  are 
much  more  difficult  to  make.  We  can  all 
find  a  hope  for  the  future  if  we  look  for 
it,  and  keep  working.  We  women  of  the 
farm  do  not  find  time  to  sit  down  and 
worry  ;  there  is  always  some  work  to  be 
done,  and  it  brings  a  blessing  with  it  if 
we  take  it  up  and  finish  it.  A  few  lines 
of  Milton’s  should  help  those  who  arc 
feeling  that  life  is  haTd : 
“Yet  I  argue  not 
Against  Heaven’s  hand  or  will,  nor  bate 
a  jot 
Of  heart  or  hope ;  but  still  bear  up  and 
steer 
Right  onward.”  MRS.  M.  H.  M. 
Artichoke  Pickles 
These  are  made  from  the  roots  of  Jeru¬ 
salem  artichokes  or  sunflowers.  Wash 
the  artichokes  and  let  them  stand  in 
brine  over  night.  Then  wipe  dry  and  rub 
the  skin  off  with  a  cloth.  Pack  in  jars, 
and  pour  over  them  vinegar  brought  to 
the  boil  with  a  spice  bag  and  a  piece  of 
alum  the  size  of  the  thumb  nail.  Once  a 
week,  for  three  weeks,  the  vinegar  should 
be  drained  off,  reheated,  and  poured  over 
the  pickles  again,  after  which  they 
should  stand  for  a  time  before  using. 
" — and  the  extra  egg  money  more 
than  paid  for  our  plant” —  writes  a 
pleased  farmer  who  lighted  his  henhouses  last  winter 
with  Union  Carbide  Gas  from  his  Colt  "Gas  Well” 
For  Barn  Lighting 
For  Ironing 
For  Cooking 
Poultry  experts  unite  in 
insisting  on  plenty  of  sun¬ 
light  in  the  henhouses. 
They  attribute  to  sunlight 
the  tonic  effect  of  main¬ 
taining  the  birds  in  maxi¬ 
mum  production  condi¬ 
tion,  and  the  power  to  dis¬ 
pel  the  majority  of  poultry 
diseases.  Exhaustive  tests 
prove  Union  Carbide  Gas¬ 
light  to  be  the  nearest  ap¬ 
proach  to  sunlight.  This 
light  in  the  henhouses  will 
provide  your  laying  birds 
with  the  nearest  natural 
illuminant  for  increasing 
production  and  the  other 
valuable  effects  of  sun¬ 
light. 
Poultry  research  discovers  the  hen 
of  tropical  origin,  of  long  sunlit 
days  and  short  nights.  Experiments 
have  demonstrated  the  hen’s  diges¬ 
tive  organism  to  be  fashioned  on 
the  14-hour  plan — and  9  hours  of 
winter  daylight  positively  won’t 
do,  if  you  expect  an  egg  a  day  and  a 
contented  healthy  bird.  Nature 
simply  pulls  a  strike  on  you. 
The  farm  hen  has  demonstrated  be¬ 
yond  all  question  the  fact  that  she  is  a 
dependable  profit  payer  through  the 
winter  months  (the  period  of  high  egg 
prices),  when  Union  Carbide  Gas  from 
the  Colt  “  Gas  Well  ”  lights  the  henhouses  to  make  the  necessary 
12-to- 14-hour  working  day.  The  extra  hours  of  light  will  enable  your 
hens  to  exercise  and  take  in  the  food  reserve  needed  for  more  eggs. 
A  Colt  "Gas  Well”  on  your  farm 
The  Colt  “Gas  Well”  is  installed  in  the  ground — in  the  yard. 
From  it  comes  Union  Carbide  Gas,  made  automatically  as  needed. 
It  will  light  your  house  and  barn.  It  will  cook  your  meals.  It 
relieves  the  drudgery  of  washday,  and  keeps  the  iron  hot.  Be¬ 
sides  converting  the  henhouse  into  a  source  of  profit,  the  Colt  “Gas 
Well”  has  become  a  necessity  for  the  farm  home. 
Colt  “Gas  Well”  users  are  increasing  in  vast  numbers.  Get  your 
Colt  Lighting-and-Cooking  Plant  now — be  ready  when  the  time 
comes  for  increasing  egg  production  with  artificial  sunlight — Union 
Carbide  Gaslight. 
J.  B.  COLT  COMPANY 
30  East  42d  Street,  New  York 
599  Eighth  Street,  San  Francisco,  Cal. 
Oldest  and  Largest  Manufacturers  of  Carbide 
Lighting  -  and’ Cooking  Plants  in  the  World 
ovf 
W e  make  it  so  easy 
— take  a  year  to  pay 
For  House  Lighting 
Send  your  coupon  no'w.  Get 
full  information  and  booklet 
Union  Carbide  in  genera¬ 
tor  sizes  is  sold  direct  to 
consumer  at  factory  prices 
through  150  Union  Car¬ 
bide  Warehouses.  There  is 
one  near  you. 
J.  B.  COLT 
COMPANY 
Dept.  0*10 
30  East  42d  Street 
New  York 
Please  supply  me  without  obli¬ 
gation,  full  facts  on  the  Colt 
Lighting-and-Cooking  System. 
TOWN 
NAME 
