1446 
The  RURAL  NEW-YORKER 
November  24,  1923 
This  One  Engine 
Does  Every 
Farm  Job 
!*  I  set  out  to  build  a  farm  engine 
that  would  have  every  feature 
the  farmer  wanted  and  none  he 
didn’t  want.  It  has  now  been 
on  the  market  six  years.  Thou¬ 
sands  of  satisfied  users  tell  me 
I’ve  succeeded.  I’m  proud  to 
have  this  engine  bear  my  name.'* 
— A.  Y.  Edwards 
EDWARDS 
FARM 
ENGINE 
rkable  Engine 
There  is  no  other  farm  engine 
like  it.  Simple  in  construction 
and  easy  to  operate.  It  is  only 
one  engine,  yet  it  takes  the 
place  of  six  engines.  It  will  give 
from  1 to  6  H.  P.,  yet  it  is  so 
light  that  two  men  can  carry  it 
easily.  Set  it  anywhere  and 
put  it  to  work. 
Change  Power 
as  Needed 
It  is  a  6  H.  P.  when  you  need 
6,  or  1  yi  H.  P.  when  you  need 
only  or  any  power  in  be¬ 
tween.  Fuel  consumption  in 
proportion  to  power  used  and 
remarkably  low  at  all  times. 
Adjustment  from  one  power  to 
another  is  instantaneous. 
Burns  Kerosene 
Operates  with  kerosene  or  gaso¬ 
line.  Easy  starting,  no  crank¬ 
ing.  The  greatest  gas  engine 
value  on  the  market.  And  you 
can  prove  all  of  these  statements 
to  your  own  satisfaction. 
What  Users  Say 
Ivan  L.  Blake,  of  Hannibal, 
New  York,  says:  "Only  engine 
economical  for  all  jobs.  I  run  a 
28-inch  cord  wood  saw,  a  24- 
inch  rip  saw,  a  washer,  a  pump, 
and  a  grinder,  and  it  sure  runs 
them  fine.  It  has  perfect  run¬ 
ning  balance,  and  it  sets  quiet 
anywhere.” 
Clarence  Rutledge,  of  Mani- 
toulan  Island,  Ontario,  says: 
"  Have  given  my  Edwards  four 
years*  steady  work  and  like  it 
fine.  It  uses  very  little  fuel.  I 
run  a  28-inch  cord  wood  saw, 
also  a  rip  saw,  8-inch  grinder, 
ensilage  cutter,  line  shaft  for 
shop,  churn,  washer,  separator 
and  pump.  Have  had  ten  other 
engines  and  the  Edwards  beats 
them  all.” 
Frank  Foell,  of  Cologne,  New 
Jersey,  says:  "It’s  a  great  pleas¬ 
ure  to  own  an  Edwards  engine. 
I  run  a  wood  saw,  cement  mixer, 
threshing  machine,  etc.  Do 
work  for  my  neighbors.  Easy 
to  move  around  and  easy  to  run. 
I  would  not  have  any  other.” 
Free  Trial  Offer 
Now—  I  want  to  prove  my 
claims  to  you.  I  want  to  send 
you  an  Edwards  Engine  for  ab¬ 
solutely  free  trial.  Just  write 
your  name  and  address  on  cou¬ 
pon  and  mail.  I  will  send  at 
once  complete  details  about  my 
farm  engine  and  about  my  free 
trial  offer.  No  cost  or  obliga¬ 
tion.  Mail  coupon  now. 
EESDiE®^ 
I  Without  j°8Cription  of  yo« 
1  fnVmr^etails  of  your  free 
•  offer. 
I  . . 
safe  (  Safe  as  a  good  farm  mortgage 
and  far  more  convenient 
Federal  Farm  Loan  Bonds 
Interest  Sure— Readily  Salable— Safe— Tax-free 
These  Bonds  are  equivalent  to  first  mortgages  on  improved 
farms  in  New  England,  NewYork  and  Newjersey— all  cultiva'ed 
by  their  owners.  The  twelve  powerful  Federal  Land  Banks  gui  t- 
antee  prompt  payment  of  interest  and  principal.  Can  be  had  in 
_  amounts  of  $40,  $100,  $500,  $1000  and  up.  For  details  write  to 
4V2%  I  The  FEDERAL  LAND  BAnk  of  SPRINGFIELD,  MASS. 
A  SQUARE 
RAW 
FURS 
i 
i 
i 
i 
i 
i 
L 
Onr  price  lists 
don’t  show  the 
highest  prices, 
but  our  checks 
sent  in  exchange 
for  furs  have  more 
than  satisfied 
hundreds  in  the 
last  thirteen 
years.  Get  up  a 
sample  shipment, 
send  it  in  to  us,  the  check  you’ll  receive 
will  make  yon  another  one  of  our  depend¬ 
able  regulars.  If  you  are  not  satisfied, 
return  the  check  and  your  furs  will  he 
shipped  back  to  you,  charges  paid  both 
ways.  A  square  deal  is  yours  for  the 
trying  —  all  to  gain  and  nothing  to  lose. 
In  the  meantime 
FREE  for  the  asking — our  price  lists, 
shipping  tags,  instructions  and  a  list  of 
our  satisfied  trapper  friends.  Your  name 
and  address  on  a  postal  card  will  do. 
SOL  WARENOFF  &  CO.  Inc. 
159  West  25th  St.  New  York 
I 
I 
I 
I 
FURS 
•tc.,  free. 
We  need  for  Mfgr.  purposes,  Mink,  Skunk, 
Coon,  Rats  and  Foxes.  We  pay  regular  Deal- 
ei  s’  prices  and  assortment.  Price  list,  tag*, 
O.  FERRIS  A-  CO.  Chatham,  N.Y. 
LOOK! 
ONLY, 
Direct 
from 
Factory 
_  Think  of  it !  the  well-known 
high  grade  Peerless  Fence  sold  for  as  low  as  17c  a  rod; 
it’B  because  we  now  sell  direct  from  factory  at  fac¬ 
tory  prices.  This  means  a  big  saving  for  farmers 
everywhere.  Write  for  free  104  page  catalog  of  Fence, 
Farm  Gates,  Steel  Posts,  Barb  Wire,  Roofing,  Paints 
— the  low  prices  will  astonish  you — save  you  40%. 
PEERLESS  WIRE  &  PENCE  CO.  6 
D.p 1 4306  CLEVELAND,  OHIO 
F.ctorl.a  at  Cl.veland,  Ohio,  Adrian,  Mich..  Memphis.  Tswwi 
FARM  PROFIT  LEAKS 
may  be  stopped  by  practical 
co-operation.  The  new  book  : 
“Organized  Co-operation” 
by  John  J.^Dillon  tells  how. 
Price,  One  Dollar.  For  sale  by 
RURAL  NEW-YORKER 
333  West  30th  Street  New  York 
Trappers  and  Collectors— don’t  be  satisfied 
with  low  prices.  If  you  want  big  money, 
ship  to  the  big  market.  A  trial  will  convince 
you  that  it  pays  to  ship  to  BLUSTEIN  in 
New  York— the  gateway  to  the  fur  markets 
of  the  world. 
GET  10%  to  20%  MORE 
We  pay  more  for  furs  than  other  houses  because 
of  our  great  New  York  and  foreign  markets.  We 
charge  no  commission— saving  you  another  6%  to 
1 10%.  If  requested,  we  will  hold  furs  separate,  and 
quote  you  our  best  prices.  If  not  satisfactory,  we 
will  return  your  furs  at  our  expense. 
’  ■■  MB  ■■  Send  for  latest  New  York  price 
jifi  M  lists,  market  news  and  shipping 
[fit  tags.  All  sent  free.  Write  today 
|  |  ■■■  hi  — our  prices  will  surprise  you. 
David  Blustein  &  Bro. 
1  76  W.  27th  St.  New  York  City 
TRAPPERS 
Your  Mink,  Coon,  Rats  and  Foxes  will 
bring  good  prices  this  season.  Good  grad¬ 
ing  is  more  important,  however,  than  good 
prices.  You  can  get  both  and  have  your 
shipment  held  separate  if  you  ship  to 
JAS.  P.  ELLIS 
34-36  MILL  STREET 
MIDDLETOWN  NEW  YORK 
Reliable  Quotations  Sent  Free 
SKUNK 
We  pay  highest  cash  prices 
for  ail  staple  furs — Skunk, 
Mink,  Muskrat,  Raccoon,  Red 
Fox.  Fancy  furs  a  specialty, 
including  Silver  and  Cross 
Fox,  Fisher,  Marten,  etc.  Est. 
1870.  Our  continued  prompt  returns  and  liberal  policy 
are  now  bringing  us  shipments  from  all  North  America, 
Alaska  to  Mexico.  Send  for  free  Price  List.  Address 
M.  J.  JEWETT  6  SONS,  REDWOOD,  N.Y.  Dept.  28 
Things  to  Eat 
Suggestions  for  the  Holiday  Feast 
For  the  beginning  of  the  meal,  sliced 
canned  pineapple  with  a  candied  cherry 
on  each  dish,,  makes  a  delicious  starter 
and  lends  a  bit  of  color,  as  do  halves  of 
grapefruit.  Then  there  are  the  fruit 
cocktails,  which  give  a  table  a  banquet 
air  when  served  in  true  cocktail  style. 
If  one  wants  soup  it  should  not  be  a 
thick,  heavy  one;  clam  or  oyster  broth 
served  in  bouillon  cups  with  a  spoonful 
of  whipped  cream  on  top,  or  tomato 
bouillon,  or  any  of  the  cream  vegetable 
soups,  if  daintily  made,  are  delicious, 
with  crisped  crackers,  little  cucumber 
pickles,  olives,  and  celery  as  accessories. 
Entrees  are  no  longer  thought  needful ; 
since  the  war  most  people  have  found  that 
a  six-course  dinner  will  supply  quite 
enough  to  satisfy  even  the  most  ardent  of 
appetites,  thus  simplifying  both  prepara¬ 
tions  and  serving. 
What  is  the  holiday  roast  to  be,  is  an 
all-important  question.  The  traditional 
turkey,  or  time-honored  goose,  a  crisp  pig, 
or  a  savory  duck  or  chicken?  Roast 
guinea  fowls  are  excellent  eating ;  a  ham 
baked  in  cider,  served  with  jellied  apples, 
would  be  something  different. 
A  salad  of  some  kind  always  seems  nec¬ 
essary  ;  endive  and  celery  with  a  few 
rings  of  red  pimento,  all  mixed  well  with 
a  good  French  dressing,  and  mayonnaise 
pipped  over  it,  makes  a  lovely  salad.  To¬ 
matoes  and  green  peppers  with  endive  or 
lettuce,  or  cabbage  with  the  red  and  green 
peppers  for  color,  are  nice  combinations. 
As  for  vegetables,  one  has  such  a  wide 
variety  to  choose  from  there  need  be  no 
doubt  as  to  the  right  ones.  The  same 
may  be  said  of  desserts ;  plum  pudding, 
mince  pie,  and  Christmas  fruit  cake,  are 
the  good  old-time  stand-bys ;  then  there 
are  any  number  of  newer  concoctions  in 
the  way  of  frozen  sweets  to  choose  from. 
Roast  Goose  with  Bread  and  Apple 
Dressing. — Select  a  green  goose,  one  that 
weighs  about  4  or  5  lbs.  Before  stuffing 
remove  all  the  fat  that  can  be  reached 
from  the  outside  and  under  the  skin.  This 
may  be  saved  and  tried  out.  Wash  the 
bird  inside  and  out  and  wipe  dry.  Sea¬ 
son  on  the  inside  with  salt  and  pepper. 
For  the  dressing,  cook  two  chopped  onions 
in  one  tablespoon  of  hot  drippings,  then 
add  one  quart  of  finely  chopped  apples. 
Cover  four  cups  of  stale  bread  crumbs 
with  cold  water  for  a  few  minutes,  then 
drain,  pressing  out  as  much  of  the  water 
as  possible,  and  add  the  crumbs  to  the 
onion  and  apples  with  one  well-beaten 
egg,  one  teaspoon  of  salt,  one-half  tea¬ 
spoon  of  nutmeg,  one-eighth  of  a  tea¬ 
spoon  of  pepper  and  paprika,  two  table¬ 
spoons  of  minced  parsley,  and  mix  well. 
Fill  the  goose  with  the  dressing  and  sew 
up.  Push  back  skin  and  cut  off  neck. 
In  the  skin  place  two  cored  appes,  cut 
into  quarters,  and  tie  the  skin  over  them. 
Put  the  goose  on  its  breast  on  a  rack  in 
a  roasting  pan,  dredge  well  with  sea¬ 
soned  flour,  and  set  in  an  extra  hot  oven 
to  roast.  When  it  begins  to  brown,  pour 
a  pint  of  boiling  water  in  the  pan,  and 
every  15  minutes  baste,  dredging  with  the 
seasoned  flour,  after  each  basting.  Cook 
two  or  three  hours,  or  until  tender,  lift 
out  on  a  hot  platter,  skim  off  the  fat  in 
the  pan,  add  boiling  water,  thicken  and 
strain.  Serve  with  the  goose  tart  apple¬ 
sauce  or  jellied  apples. 
Roast  Pig. — In  selecting  a  pig  for 
roasting  secure  a  fat  one  not  more  than 
five  weeks  old.  Wash  the  pig  thoroughly 
inside  and  out,  paying  special  attention 
to  the  eye  sockets  and  throat.  Rinse  in 
plenty  of  cold  water  and  wipe  dry.  Rub 
the  inside  with  salt,  pepper  and  a  little 
powdered  sage.  Make  plenty  of  good 
bread  dressing,  and  add  to  it  one  large 
apple  chopped  fine,  a  little  sweet  mar¬ 
joram,  powdered  sage,  and  a  speck  of 
mace.  In  stuffing,  press  the  body  as  full 
as  possible,  then  fasten  with  strong,  deep 
stitches.  Roll  the  legs,  and  cap  the  ears 
with  oiled  paper.  Bend  the  forefeet  un¬ 
der  the  body  and  push  the  hind  ones  back¬ 
ward,  fastening  them  in  place  with  wood¬ 
en  skewers.  Place  the  pig  on  the  rack  in 
the  roasting  pan,  rub  all  over  with  well- 
seasoned  flour,  and  cover  with  a  few  thin 
slices  of  salt  pork.  Put  a  piece  of  wood 
or  a  large  empty  spool  between  the  teeth 
to  keep  the  mouth  open,  and  set  in  a  very 
hot  oven ;  as  it  begins  to  bake  baste  fre¬ 
quently  with  the  drippings  in  the  pan ; 
if  there  should  not  be  sufficient,  use  one- 
half  cup  of  butter  melted  in  one  cup  of 
boiling  water,  or  a  little  olive  oil  may  be 
used  instead  of  the  butter.  A  pig  of 
medium  size  will  require  from  two  to 
three  hours  to  bake.  When  ready  to 
serve  it  should  be  delectably  crisp  and 
brown.  Send  to  the  table  on  a  bed  of 
crisp  cress  or  endive,  with  a  red  apple  in 
its  mouth,  and  a  string  of  red  cranberries 
around  its  neck. 
Roast  Chicken  with  Sausage  Dressing. 
— Singe,  draw  and  clean  a  4-lb.  chicken. 
Mix  two  cups  of  stale  bread  crumbs,  2 
lbs.  of  fresh,  well-seasoned  sausage  meat, 
one  tablespoon  of  lemon  juice,  and  enough 
hot  water  to  moisten  it,  and  stuff  the 
fowl,  sew  it  up  well,  rub  all  over  with 
softened  butter  and  seasoning.  Cover  the 
breast,  legs  and  tips  of  wings  with  oiled 
paper,  and  place  on  the  rack  in  the  roast¬ 
ing  pan,  and  put  into  an  extra  hot  oven. 
Make  a  basting  preparation  by  melting 
one-half  cup  of  butter  in  one  of  boiling 
water,  and  baste  every  15  minutes.  Have 
ready  1  lb.  of  small  pork  sausages  in  cas¬ 
ings,  and  a  few  minutes  before  the  fowl 
is  ready  to  remove  from  the  oven,  prick 
them  on  all  sides  with  a  large  needle,  fas¬ 
ten  each  link  together  with  a  wooden 
toothpick,  add  a  few  tablespoons  of  boil¬ 
ing  water,  and  cook  slowly  until  done. 
Serve  these  around  the  chicken. 
Roast  Duck  with  Giblet  Sauce. — Pre¬ 
pare  a  nice-sized  duck,  not  too  fat,  for 
roasting.  Peel  a  half  dozen  medium¬ 
sized  onions,  cut  them  into  quarters,  cov¬ 
er  _  with  boiling  water,  and  bring  to  the 
boiling  point,  then  drain  and  chop,  and 
cook  for  five  minutes  in  hot  fat ;  add  to 
the  onion  two  cups  of  mashed  potatoes, 
half  a  teaspoon  of  powdered  sage,  one- 
half  cup  of  stale  bread  crumbs',  pepper 
and  salt.  Stuff  the  duck,  rub  a  little  fat 
over  the  surface,  sprinkle  with  salt  and 
pepper,  and  roast,  basting  often.  For  the 
sauce,  boil  giblets,  neck  and  tips  of  wings 
together  until  tender,  add  one  tablespoon 
of  finely  minced  onion  and  cook  a  few 
minutes  longer.  Pour  off  liquid  in  pan 
in  which  the  duck  was  roasted,  let  it 
stand  for  a  few  minutes,  then  skim  off 
the  fat,  and  return  this  to  the  pan,  and 
brown  with  two  tablespoons  of  flour,  and 
add  two  cups  of.  stock  in  which  the  gib¬ 
lets,  neck  and  tips  of  wings  have  been 
cooked.  Cook  five  minutes,  season  and 
strain,  then  add  giblets,  finely  chopped. 
Roast  Guinea  Fowl. — Prepare  two 
guinea  fowls,  season,  and  lard  the  breast 
with  thin  slices  of  salt  pork,  and  roast  in 
a  moderate  oven  until  nicely  browned. 
Mix  with  the  gravy  half  a  cup  of  green 
grape  jelly,  the  juice  and  shredded  rind 
of  half  an  orange,  and  a  little  pepper. 
Pour  into  a  gravy  boat.  Remove  the 
strips  of  pork  from  the  breast,  and  serve 
the  birds  on  cress,  or  surround  with  but¬ 
tered  peas. 
Ham  Baked  with  Cider. — (Wash  and 
scrub  a  ham  in  warm  water ;  soak  over 
night.  In  the  morning  put  over  the  fire 
in  cold  water,  enough  to  cover  it  well,  and 
bring  to  the  boiling  point,  and  cook  four 
or  five  hours,  or  until  tender.  Cool  in  the 
liquor  in  which  it  was  cooked ;  remove 
the  skin  carefully,  that  the  outside  of  the 
ham  may  present  a  nice  smooth  surface ; 
then  put  in  the  roasting  pan ;  cover  with 
one  cup  of  brown  sugar,  one  teaspoon  of 
pepper,  and  add  one  cup  of  cider.  Bake 
in  a  very  hot  oven  one  hour,  basting 
often.  When  browned  well  all  over,  re¬ 
move  to  a  hot  platter,  and  add  to  the 
liquor  in  the  pan  another  cup  of  cider,  or 
one-half  cup  of  cider  and  one-half  of  hot 
water,  and  thicken  with  two  tablespoons 
of  flour. 
Either  plain  apple  sauce  or  jellied  ap¬ 
ples  ean  be  served  with  the  goose  or 
roast  pig.  A  plain  apple  sauce  is  much 
more  toothsome  if  the  apples  are  cooked 
with  the  skins  on.  Take  apples  sound  all 
through,  with  a  nice  clear  red  skin ;  wash, 
cut  into  quarters  without  removing  the 
skins;  core  and  slice;  then  put  into  a 
porcelain-lined  kettle  with  just  enough 
boiling  water  to  cover  them,  and  cook 
until  very  soft;  cool  and  rub  through  a 
wire  sieve.  Add  sugar  to  suit  the  tart¬ 
ness  of  the  fruit,  return  to  the  fire  and 
let  simmer  for  10  minutes  longer.  When 
cold  you  will  have  a  delicious  flavored 
sauce,  thick  and  pink. 
For  jellied  apples  pare  and  core  six 
or  eight  medium-sized  mellow  apples,  per¬ 
fectly  sound  and  round.  Remove  the  core 
from  the  blow  end,  then  make  a  syrup 
with  one  cup  of  sugar  and  two  cups  of 
boiling  water,  and  cook  the  apples  in  this 
until  tender  through  and  through.  Lift 
out  on  a  platter,  or  have  large  custard 
cups,  place  a  candied  cherry  or  a  spoon¬ 
ful  of  stiff  jelly  in  the  center  of  each 
cup,  and  above  this  carefully  an  apple. 
To  the  syrup  add  two  tablespoons  of  the 
jelly ;  there  should  be  two  cups  of  the 
syrup.  Re-heat,  and  pour  over  one  table¬ 
spoon  of  granulated  gelatin,  softened  in 
a  little  cold  water;  stir  thoroughly  until 
the  gelatin  is  dissolved,  then  pour  over 
the  apples.  Chill  and  serve  unmolded. 
ROSAMOND  LAMPMAN. 
Canning  Chicken 
I  have  canned  chicken  for  many  years. 
At  first  I  cooked  enough  to  make  it  easy 
to  remove  from  bone,  but  for  several 
years  I  have  used  the  following  method : 
Joint  chicken,  cut  breast  through  center 
crosswise,  and  if  large  cut  upper  portion 
lengthwise,  using  a  cleaver  or  hatchet  for 
this.  In  the  bottom  of  each  quart  jar  put 
one  teaspoon  of  salt,  then  pack  chicken  in, 
trying  to  get  as  much  as  possible  in  each 
jar.  Add  no  water;  just  chicken  and 
salt.  Put  on  new  rubber  rings,  and  per¬ 
fect  tops ;  put  one  wire  over  top  if  you 
use  easy-seal  jars;  if  Mason  jars,  screw 
not  quite  tight.  Have  a  rack  of  some 
kind  to  keep  jars  from  bottom  of  boiler, 
and  if  you  haven’t  enough  jars  to  fill  boil¬ 
er.  fill  some  with  water  and  put  in  to  keep 
filled  jars  from  upsetting  while  boiling. 
Use  water  enough  to  come  2  or  3  in.  over 
top  of  jars.  Boil  one  and  one-half  hours, 
counting  from  the  time  the  water, really 
begins  to  boil,  then  seal  tightly,  return  to 
boiler  and  boil  two  hours  longer.  Test 
for  leakage,  and  if  any  is  found  put  on 
another  rubber  and  return  to  boiler  a 
short  time.  This  seldom  happens  if  a 
good  grade  of  rubbers  is  used.  Of  course 
the  boiler  is  to  be  kept  covered,  c.  m.  w. 
