I  120 
7ht  RURAL  NEW-YORKER 
September  1,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
Life 
Life  !  I  know  not  what  thou  art, 
But  know  that  thou  and  I  must  part; 
And  when,  or  how,  or  where  we  met 
I  own  to  me’s  a  secret  yet. 
But  this  I  know,  when  thou  art  fled, 
Where’er  they  lay  these  limbs,  this 
head, 
No  clod  so  valueless  shall  be, 
As  all  that  then  remains  of  me. 
O  whither,  whither  dost  thou  fly, 
Where  bend  unseen  thy  trackless  course, 
And  in  this  strange  divorce, 
Ah,  tell  where  I  must  seek  this  com¬ 
pound  I? 
spice,  14  teaspoon  turmeric,  one  heaping 
cup  sugar,  one  quart  vinegar.  Heat  vin¬ 
egar  and  spices,  then  add  all  the  vege¬ 
tables,  boil  up  a  few  times  and  fill  the 
cans.  This  is  very  nice.  mrs.  a.  h. 
My  recipe  calls  for  12  cucumbers,  half 
peck  green  tomatoes,  one  quart  small 
onions,  one  head  cabbage,  three  green 
peppers,  half  pint  horseradish,  one  head 
cauliflower,  2  lbs.  sugar,  half  gallon  vin¬ 
egar,  one  ounce  celery  seed,  half  ounce 
ground  cinnamon,  half  ounce  mustard 
seed,  one  ounce  mixed  spice,  half  tea¬ 
spoon  black  pepper.  Cut  the  vegetables 
in  small  pieces.  Mix  salt  thoroughly 
through  the  cabbage,  onions  and 
tomatoes ;  let  stand  over  night,  drain  and 
cover  with  weak  vinegar.  Next  morn¬ 
ing  drain  again  and  put  in  the  rest  of 
the  ingredients.  Let  them  come  to  a 
scald,  put  in  cans.  Above  is  an  old  old 
recipe  that  tastes  A  No.  1  a.  h.  j. 
To  the  vast  ocean  of  empyreal  flame, 
From  whence  thy  essence  came, 
Dost  thou  thy  flight  pursue,  when  freed 
From  matter’s  base  encumbering  weed? 
Or  dost  thou,  hid  from  sight. 
Wait,  like  some  spellbound  knight, 
Through  blank,  oblivious  years  the  ap¬ 
pointed  hour 
To  break  thy  trance  and  reassume  thy 
power? 
Yet  canst  thou,  without  thought  or  feel¬ 
ing  be? 
O  say  what  art  thou,  when  no  more 
thou’rt  thee? 
Life!  we’ve  been  long  together 
Through  pleasant  and  through  cloudy 
weather ; 
’Tis  hard  to  part  when  friends  are 
dear, — 
Perhaps  ’twill  cost  a  sigh,  a  tear : 
Then  steal  away,  give  a  little  warning, 
Choose  thine  own  time; 
Say  not  Good  Night, — but  in  some 
brighter  clime 
Bid  me  Good  Morning. 
— Anna  Letitia  Barbauld  (1743-1825). 
* 
The  following  recipe  for  watermelon 
rind  pickle  is  given  by  the  Tribune  In¬ 
stitute  of  the  New  York  Tribune : 
Soak  two  pounds  of  watermelon  rind 
(green  and  pink  portions  pared  off)  over¬ 
night  in  a  brine  made  of  one-fourth  cup 
of  salt  to  a  quart  of  water.  The  next 
morning  drain  and  cook  in  clear  water 
until  tender. 
Add  the  drained  rind  to  the  following 
hot  pickling1  solution  and  boil  until  it  is 
clear,  adding  from  one  to  two  cups  of 
water  as  necessary  if  the  liquid  boils 
away  too  much  :  Two  cups  of  vinegar, 
two  cups  brown  sugar,  one-half  ounce 
stick  cinnamon,  one-quarter  ounce  whole 
cloves,  a  blade  or  two  of  mace,  a  three- 
quarter  inch  ginger  root  cut  in  small 
pieces.  The  whole  spices  may  be  drained 
out  before  sealing  in  hot  sterilized  jars, 
or  left  in  according  to  personal  taste. 
For  a  sweeter  pickle  add  another  cup  of 
sugar,  a  cup  of  water  and  a  half  a  lemon, 
sliced  thin. 
* 
Scarfs  or  mufflers,  which  are  gayer 
than  ever,  are  now  put  on  from  the  front, 
hanging  loosely  like  a  cowboy’s  handker¬ 
chief,  crossed  at  the  back,  and  the  ends 
brought  around  to  hang  at  the  sides.  For 
sports  wear  the  scarf  is  worn  tightly  over 
the  head,  crossed  at  the  nape  of  the  neck, 
and  the  ends  brought  round  to  the  front. 
* 
A  Scottish  friend  recommend  Finnan 
haddie  cooked  as  follows:  Pour  boiling 
water  over  the  fish,  and  let  it  stand  in 
the  hot  water  until  the  skin  may  be 
easily  pulled  off.  Drain  and  remove  skin, 
then  put  in  a  frying  pan  and  cover  with 
milk.  Let  it  simmer  slowly,  until  the 
fish  is  tender  and  the  milk  creamy.  Then 
add  a  little  tomato  catsup — enough  to 
color  the  milk — and  serve  very  hot. 
Mixed  Sweet  Pickles 
Boil  one  gallon  cucumbers,  three  cauli¬ 
flowers,  two  quarts  onions,  two  quarts 
beans,  in  one  gallon  of  vinegar  diluted 
with  one  quart  of  water,  and  a  handful  of 
salt.  Drain  and  place  pickles  in  jars. 
Have  ready  boiling  hot,  one  gallon  vine¬ 
gar,  1  lb.  sugar,  %  lb.  mixed  pickling 
spices  thoroughly  boiled.  Pour  over 
pickles  and  seal.  mrs.  ii.  p. 
As  'I  see  someone  wishes  a  recipe  for 
mixed  pickles,  I  will  send  mine :  One 
quart  cucumbers  cut  up  and  one  quart 
small  cucumbers;  one  dozen  small  onions, 
one  large  cauliflower,  one  quart  small 
green  tomatoes,  a  few  young  beans.  Put 
cucumbers  in  brine  over  night ;  the  rest 
scald  in  salt  water ;  scald  2 y2  quarts 
vinegar,  3*4  cups  sugar,  one  cup  of  flour, 
six  tablespoons  mustard.  When  scalded 
pour  over  pickles  hot.  Bottle  when  cool. 
Bordeaux  Sauce. — One  quart  green 
tomatoes  sliced  or  chopped,  five  small 
onions.  Let  stand  half  hour  in  salt  water, 
drain.  Add  two  quarts  cabbage  sliced 
fine  or  chopped,  one  green  pepper,  one 
tablespoon  celery  seed,  %  tablespoon 
white  mustard  seed,  one  teaspoon  all¬ 
Rickles  for  Winter  Time 
Chow  Ciiow. — You  will  need  one  peck 
green  tomatoes,  one  head  cabbage, 
peck  onions,  six  peppers,  one  dozen  car- 
The  Rural  Patterns 
In  ordering  elway*  give  number  of  pattern 
and  size  detired,  sending  price  with  order 
1961.  M  i  s  s  e  s’ 
dres  s,  with  sur¬ 
plice  closing,  short 
sleeves,  and  skirt 
perforated  for  using 
contrasting  mater¬ 
ials.  Sizes  16,  18 
and  20  years.  Size 
18  years  requires 
3%  yards  36-inch 
material  for  dress, 
with  1  y2  yards  con¬ 
trasting.  20  cents. 
1946.  Kimono- 
sleeve  blouse,  with 
side  closing,  and 
short  sleeves  with 
or  without  three- 
quarter-length  ex¬ 
tensions;  for  ladies 
and  misses.  Sizes 
34,  36,  38,  40  and 
42-inch  bust.  Auy 
size  requires  2% 
yards  36-inch  ma¬ 
terial.  15  -cents. 
1905.  Boys’  suit, 
with  or  without 
overblouse.  Sizes 
2,  4  and  6  years. 
Size  4  years  re¬ 
quires  114  yards 
3  6-i  n  c  h  material 
for  overblouse  and 
trousers,  1  yard 
for  underblouse,  or 
1  yard  for  trousers, 
collar  and  cuffs.  15 
cents. 
1952.  Ladies’  com¬ 
bination  undergar¬ 
ment;  consisting  of 
a  two-piece  petti¬ 
coat,  with  or  with¬ 
out  a  circular 
flounce  or  scalloped 
edge,  attached  to  a 
long->waisted  fitted 
bodice.  Sizes  38, 
40,  42,  44  and  46- 
inch  bust.  Any  size 
requires  3%  yards 
36-inch  material. 
20  cents. 
Fashion  catalog,  15  cents. 
rots,  3  dozen  cucumber  pickles,  one  quart 
string  beans,  three  quarts  vinegar,  2V> 
lbs.  brown  sugar,  half  cup  salt,  one  ounce 
celery  seed,  one  tablespoon  each  of  curry 
powder  and  turmeric ;  mix  all  together ; 
boil  until  tender;  fill  while  hot  into  steri¬ 
lized  jars  and  seal. 
Mixed  Pickles— You  will  need  two 
cups  green  tomatoes  without  seeds,  two 
cups  red  tomatoes  without  seeds,  two 
cups  green  pappers,  cut  in  half-inch 
squares,  two  cups  red  peppers  cut  in  half¬ 
inch  squares,  two  cups  small  white 
onions,  two  cups  celery  cut  in  half¬ 
inch  pieces,  one  large  cauliflower,  two 
cups  Lima  beans,  salt,  vinegar,  1  y2  cups 
sugar,  half  teaspoon  turmeric  powder, 
two  tablespoons  mustard,  four  table¬ 
spoons  flour.  Salt  all  down  over  night 
except  the  beans;  cook  those  a  few  min¬ 
utes  and  add  the  next  morning.  String 
beans  may  be  substituted  for  the  Lima 
beans.  In  the  morning  pour  off  the  salt 
water.  Pour  on  vinegar  to  almost  cover 
vegetables;  add  sugar,  turmeric  powder, 
mustard  and  cook  about  30  minutes,  or 
until  the  cauliflower  is  done.  Add  flour 
mixed  smooth  with  a  little  cold  water 
and  fill  while  hot  into  sterilized  jars. 
Ptccalilli. — You  will  need  four  dozen 
small  cucumbers,  three  quarts  small  green 
string  ‘beans,  four  red  peppers,  four 
green  peppers,  two  heads  of  cabbage,  two 
heads  cauliflower,  14  cup  mustard  seed, 
one  teaspoon  ginger,  one  teaspoon  pepper, 
one  teaspoon  mace,  vinegar.  Tie  spices 
in  a  muslin  bag.  Chop  the  vegetables, 
cover  with  salt  and  water,  let  stand  over 
night.  Drain  thoroughly,  cover  with  hot 
vinegar,  add  spice  bag  and  let  stand  un¬ 
til  the  next  morning.  Reheat  vinegar 
and  pour  over  pickles;  do  this  for  three 
days,  then  keep  in  earthen  crock  tightly 
covered. 
Pickled  Cucumbers. — You  will  need 
100  cucumbers  sliced,  30  small  onions 
sliced,  salt,  olive  oil,  vinegar,  mustard 
seed.  Arrange  cucumbers  and  salt  in 
layers  and  let  stand  over  night.  Arrange 
onions  and  salt  in  layers  and  let  stand 
over  night.  In  the  morning  drain ;  put 
a  layer  of  cucumbers  in  an  earthen  crock  ; 
cover  with  olive  oil  and  mustard  seed, 
then  a  layer  of  onions  and  so  continue 
until  all  are  used.  Cover  with  cider 
vinegar ;  let  stand  closely  covered  two 
months,  when  it  is  ready  for  use. 
Sweet  Cucumber  I/ickles. — Soak  the 
cucumbers  in  brine  for  two  weeks ;  drain 
and  slice  lengthwise.  Cook  in  a  syrup 
made  of  G  lbs.  of  sugar  and  four  quarts 
of  vinegar  ;  boil  20  minutes.  Keep  in  a 
tightly  covered  crock. 
Pickled  Beets. — You  will  need  12 
beets,  one  cup  sugar,  one  cup  vinegar,  one 
cup  red  beet  water,  a  little  salt,  half 
teaspoon  celery  seed,  half  teaspoon 
ground  cloves,  half  teaspoon  stick  cinna¬ 
mon.  Cook  beets  until  done.  Make  a 
syrup  of  sugar,  vinegar,  beet  water  and 
salt.  Tie  spice  in  bag.  Boil  spices  in 
syrup  a  few  minutes  and  pour  hot  over 
the  beets  in  jars.  Do  not  have  beets 
cold.  Seal. 
Spiced  Grapes. — You  will  need  4  lbs. 
grapes,  3  lbs.  sugar,  one  pint  vinegar, 
one  teaspoon  cinnamon,  one  teaspoon 
ground  cloves,  one  teaspoon  salt.  Pulp 
grapes  and  cook  without  skins  five  min¬ 
utes.  Put  through  coarse  sieve  to  re¬ 
move  seeds.  Put  pulp,  skins,  sugar  and 
vinegar  together  and  boil  until  thick.  Be¬ 
fore  taking  from  fire,  add  spices.  Put 
away  in  jelly  glasses  or  small  jars. 
Sweet  Pickled  Pears. — You  will  need 
G  lbs.  pears,  3  lbs.  sugar,  two  cups  vine¬ 
gar,  four  tablespoons  whole  cloves,  % 
cup  mixed  spices.  Wash  pears  but  do 
not  pare.  Stick  cloves  into  the  pears. 
Make  a  syrup  of  the  sugar  and  vinegar  ; 
add  spices,  when  boiling,  add  a  few  pears 
at  a  time  and  cook  until  tender.  Fill 
into  jars  and  seal. 
MRS.  F.  W.  STILLMAN. 
Good  rams  came  before  the  crops 
prayed  for  them  too  long.  They  were 
regular  sod-soakers,  and  will  do  wonders 
for  the  corn  ;  also,  they  held  off  till  the 
hay  was  in,  and  most  of  the  thrashing 
done.  This  applies,  of  course,  only  to 
our  own  community,  for  many  wrere*  not 
so  lucky. 
'While  on  our  recent  trip,  we  saw  a 
novel  sight :  small  town  lots,  seeded  to 
wheat,  in  one,  as  few  as  five  shocks. 
Some  of  our  party  supposed  it  was  for 
chicken  feed ;  Earl  thinks  it  was  done 
to  get  a  weedy  patch  of  ground  into 
grass.  Anyway,  it  looked  odd.  Being 
religious  observers  of  road  signs,  we 
wondered  at  a  “Drive  Slow,”  which  had 
neither  curve,  hill,  nor  school  house  to 
explain  it.  We  finally  figured  that  it 
was  designed  to  give  the  motorist  time 
to  read  the  fertilizer  advertisement  on  a 
man’s  barn — a  clever,  if  somewhat  pro¬ 
voking,  bit  of  publicity  !  e.  m.  c. 
Letters  of  an  Indiana  Farmer 
Probably  the  most  strenuous  month  of 
my  farming  history  has  just  passed.  It 
might  not  be  so  hard  to  get  things  done 
on  a  farm  if  one  could  stay  right  at  home 
and  do  them !  But  there  are  so  many 
pulls,  so  many  obligations.  I  am  tempted 
sometimes  to  envy  the  Canadian  woman 
who  had  not  been  to  town  in  three  years ! 
Apples  were  a  burning  subject  all 
through  July.  I  shipped  Transparent  to 
Cincinnati  per  truck.  They  were  good 
apples,  but  rather  small  (not  thinned) 
and  the  expense  was  heavy.  Still,  there 
was  some  profit.  The  teacher  had  very 
fancy  fruit,  thinly  set  on  young  trees, 
and  did  ipuch  better.  Lula  has  been 
canning  passionately,  cherries,  berries, 
and  apples,  and  there  are  windfalls  and 
culls,  acceptable  to  neighbors.  The 
Duchess  is  ripe  now,  and  a  striped  apple, 
variety  unknown,  will  soon  come  on. 
Three  neighbors  of  us  took  a  little  tour 
of  inspection  of  each  other’s  orchards, 
this  evening.  The  spray  man  was  here. 
Again  he  begged  me  to  thin  the  Delicious 
trees..  “But  they’ve  been  thinned  twice 
now!”  “Thin  ’em  again  then- — and  take 
off  half!”  It  is  not  so  hard  to  remove 
the  defectives,  but  it  tears  my  heart  to 
take  off  beautiful,  big,  perfect  apples. 
It  was  never  needed  here  before;  Nature, 
in  tire  shape  of  curculio.  codling  moth, 
rot.  etc.,  always  attended  to  that  little 
matter. 
We  have  been  canning  beans.  In  spite 
of  disaster  with  their  beans,  last  year, 
canned  in  a  steam  cooker,  Earl  bought 
one.  and  I  have  taken  a  chance  and  used 
it  too.  It  is  a  saver  of  time,  space,  and 
fuel.  However.  I  am  strong  for  the  frac¬ 
tional  sterilization  (either  two  or  three 
days)  and  some  of  theirs,  this  year,  were 
done  that  way.  Now  corn  comes  on  the 
scene  in  abundance,  and  after  that  it 
will  be  Lima  beans,  we  hope.  Lula  is  be¬ 
ginning  to  moan  for  more  shelving  in  the 
cellar,  and  our  apples  and  potatoes  will 
call  for  new  bins. 
A  14-year-old  neighbor  boy  has  been 
helping  me  in  the  garden  for  a  day  or 
two.  We  have  had  a  big  day,  cleaning 
up  neglected  spots,  harvesting,  yes,  and 
planting.  Cauliflower  plants  were  reset 
Aug.  6;  it  may  be  too  late,  but  it  is  an 
experiment.  I  sowed  Chinese  cabbage., 
turnips — our  grandmothers’  traditional 
July  25  is  too  early  here — carrots,  and 
beans.  Onions  were  harvested,  and  po¬ 
tatoes  should  be.  The  yield  is  nothing  to 
brag  of,  but  the  “spuds”  are  very  nice.  I 
sold  enough  early  ones  to  pay  for  the 
seed,  and  there  will  probably  be  many 
more  than  I  shall  use.  in  the  later  patch. 
'With  days  upon  days  of  90  degrees  F., 
Winter  is  a  long  way  off,  but  this  harvest 
and  storage  of  Winter  food  brings  the 
thought  of  the  famine  months  rather 
near.  Lula  is  planning  for  her  Russian 
kraut,  a  spicy  concoction  which  won  ad¬ 
miration  from  me.  though  I  can’t  abide 
the  usual  kind.  I  shall  watch  the  pro¬ 
cess  this  year,  and  report  it  for  The  R. 
N.-Y. 
Word  of  Advice  as  to  Summer  Boarders 
Summer  boarders  are  one  of  the  chief 
assets  of  New  England  and  upper  New 
York  State.  Guests,  during  that  season, 
register  from  cities  all  over  the  United 
States.  Most  of  these  are  honest  peo¬ 
ple,  who  pay  their  bills  promptly  and 
have  a  high  regard  for  the  property  and 
rights  of  others.  Occasionally,  however, 
the  wife  on  the  farm,  who  takes  Summer 
boarders,  encounters  that  despicable 
specimen,  who,  speaking  in  the  vernacu¬ 
lar,  may  be  classified  as  the  “dead  beat.” 
"  e  all  know  him,  sooner  or  later.  He 
is  usually  very  well  groomed — even  ex¬ 
pensively  clad — his  manner  is  genial, 
though  he  is  apt  to  be  exacting,  and  his 
manners  have  been  memorized  from 
books  on  etiquette.  Usually  he  is  a 
boaster  among  the  boarders — but  in  con¬ 
fidence,  to  his  boarding  mistress,  he  is 
usually  either  short  of,  or  entirely  with¬ 
out  cash.  Because  of  his  possible  ap¬ 
pearance  at  any  time,  those  who  enter¬ 
tain  paying  guests  in  Summer,  will  do 
well  to  have  such  a  system  of  collecting, 
that  those  of  his  type  will  have  no  chance 
to  obtain  “free  accommodations.”  It  is 
usually  a  wise  plan  to  require  all  board 
to  be  paid  weekly  in  advance.  Never 
trust  anyone  to  pay  at  the  end  of  the 
week  unless  he  can  furnish  satisfactory 
references,  which  ought  always  to  be 
looked  up,  and  can  produce  proof  of  his 
ability  and  willingness  to  pay.  Even  so, 
if  he  fails  to  settle  at  the  week’s  end,  he 
should  be  asked  to  vacate  at  once. 
Should  anyone  be  so  unfortunate  as  to 
go  through  several  weeks,  or  an  entire 
season,  with  a  non-paying  guest,  it  “would 
be  well  to  beware  of  him  as  his  time  of 
departure  approaches.  It  is  not  unusual 
to  awaken  to  find  him  gone.  If  he  has 
satisfied  himself  that  his  hostess  is  “easy.” 
he  will  promise  to  send  a  check  as 
soon  as  he  reaches  home — “The  country 
is  such  a  chawming  place,  doneherknow, 
in  which  to  spend  one’s  ready  money.  I 
have  exhausted  the  supplv  which  I 
brought  with  me— but  will  surely  send  it 
as  soon  as  I  reach  Noo  Yawk.  Good¬ 
bye!”  This  generally  means  farewell  to 
him — and  the  amount  he  owes — at  the 
same  time.  Once  he  gets  away,  he  gen¬ 
erally  covers  his  tracks  so  skillfully  that 
it  is  almost  impossible  ever  to  locate 
him  again.  Accept  none  of  his  promises. 
8imply,  but  very  firmly,  inform  him  that 
when  his  bill  is  paid  he  may  take  his 
trunks,  but  until  it  is  they  must  remain 
where  they  are.  The  law  permits  the 
holding  of  baggage  under  such  circum¬ 
stances.  In  nine  cases  out  of  ten  he 
will  pay  up,  when  he  is  assured  that  you 
mean  what  you  say.  He  will  argue,  and 
promise.  In  fact  he  is  quite  apt  to  tell 
some  pathetic  yarn  in  order  to  get  away 
with  his  baggage.  It  will  require  firm¬ 
ness  and  patience,  as  otherwise  vour 
hard-earned  money  is  lost. 
Housewives  on  farms  in  modern  times 
not  only  have  the  milk,  butter,  eggs, 
vegetables  and  other  country  produce 
which  city  people  crave,  but ‘they  have 
bathrooms  and  other  conveniences,  as 
well.  Of  course  persons  paying  $8  a 
week  cannot  expect  the  comforts  or  lux¬ 
uries  which  $30  for  the  same  period  would 
buy.  Regardless  of  the  amount  charged, 
if  board  and  room  are  furnished  to  a 
guest,  the  boarding  mistress  is  entitled 
to  remuneration  in  full,  and  it  is  up  to 
her  to  see  that  she  gets  it. 
HELEN  N.  UPSON. 
Canned  Tomato  Soup 
One  peck  ripe  tomatoes,  four  large 
onions.  _ two  red  sweet  peppers,  seeds  of 
one.  25  whole  cloves,  two  quarts  of 
boiling  water.  Cook  these  together  un 
til  soft — about  half  an  hour,  and  press 
through  fine  sieve  or  colander.  Add  to 
the  pulp  one  cup  brown  sugar  and  two 
tablespoons  salt.  Boil  15  minutes  and 
seal  hot.  Celery  seed  or  fresh  parsley 
can  be  added  before  straining.  This  can 
be  thickened  with  flour  and  butter  or 
salt  pork  fat  before  serving.  'Simple  and 
good.  MABEL  HOWARD. 
“Best  Ever”  Blackberry  Jam 
In  making  blackberry  jam,  adding  one 
part  apple  sauce  to  two  parts  blackhc- 
ries  produces  an  article  pronounced  “the 
best  ever”  by  those  who  use  it.  AppD 
sauce  also  combines  admirably  with  black 
grapes  in  marmalade.  It  may  be  usel 
half  and  half,  or  in  any  proportions  pre¬ 
ferred.  G.  A.  T. 
