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The Commoner.
.VOLUME 9 NUMBER 21
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Memorial Day
I follow no black-drapod banner;
I stop to no throb of drum;
I tako not your martial manner,
Armisonous ranks that como
From tho crowded streets of tho city,
In swaying, glittering lines,
To tho place of our sorrow and pity,
In tho shade of tho sighing pines.
But I walk with arms that are folded
Over my burdened breast,
And the print of my feet is molded
In tho dust of my soul's unrest.
I gather no costly garlands,
No rose, nor lily, nor vine,
For tho meadow of Memory's star
land . Is dotted with dandelion.
I carry thoso common flowers
Because they wore loved of my
dead;
A blossom for each of tho hours
That flew o'er each golden head.
One sorrowful day, two angels
Passed out from my yearning
sight;
They walked with mo but a little
way
Thoy tarriod with mo but a night.
I hallow this day that the nation
.Has set for her dead alone;
To tho mourning of every station
It has tenderly spread and grown.
And so, in the fair spring hours
I walk with a sorrowful tread
Bearing treasures of golden flowers
To lay on tho dust of my dead.
H. W. Taylor.
Jfi" :
Table Garnishing
"Whore one has a garden, or whore
there is a reliable market, the pos
sibilities .for garnishing dishes of
food were never more plentiful than
at this season. Parsley has been
used so long for this purpose that
It is a recognized material, but other
garden things, as easv of Growth.
are useful, too. Well grown curled
mustard has beautifully crimped and
ruffled edges, and one large leaf,
torn in two lengthwise, Is sufficient
for an ordinary sized platter, as the
leaf is so full and wide. It is also
used as a relish for meats, but
should bo young and very tender for
this use. It grows readily from
seeds, and once 'started in the gar
den, "seeds" itself year after year.
It may often bo found as late as No
vember. Scarlet turnip radishes
make lovely garnishes, with or with
out lettuce leaves. Tho root should
be cut off. close to tho radish, tho
stem left on one inch; chill in cold
wator, and cut with a sharp knife
Just tho skin, peel tho skin carefully
back, and throw in ice water and
leave until ready to servo. Tho wa
tor will cause the peeling to curve
back from tho heart, and tho contrast
Is beautiful. Long radishes should
have tho roots cut off and the top
removed until there is no show of
green. With a sharp knife cut the
radish In two lengthwise for half its
length, cut again to make quarters'
then divide into eighths, throw in
Ice water, and the sections will sep
arate. Tuck these radishes in among
lettuce leaves, and the effect will be
lovely.
r
mixed" aro not always reliable, as
the mixing is often imperfectly done.
Vinegar should bo scalded, not
boiled, as boiling weakens It. un
glazed earthenware should bo used
for pickles in small quantities, and
tho articles should be covered with at
least an inch or more of tho pickle.
To enable the pickles more quickly
to imbibe tho flavor of the vinegar
and spices, a larding needle should
be run through them several times
before pouring tho pickle over them.
Ancnt tho Mico
One of our helpful readers sends
tho following: To get rid of mice,
first, put all eatables where the mice
can not get to them; second, get
spring traps, two for a nlckle are
any good mouse trap (the little
spring traps, two for a nickle are
line), and bait it with any kind of
food the mice show a liking for;
third, every time the trap is used,
wash and scald it in boiling water,
especially if a mpuse itf caught, and
wash the floor or shelf where the
trap was set. Mice will Beldom go
into a trap where a fellojv mouse has
met its fate; nor will ttiey go into
a trap for food when it' can be' found
in other places. I write from expe
rience, as I have been sorely tried
by tho creatures, but have con
quered them." Where houses are
not too near together, or where
ioous are not siorea in neamy out
houses, tho mice can be exterminat
ed; but a careless neighbor, or an
unprotected store house will keep up
the supply that ofaly eternal Vigil
ance on the part of the neat house
wife can overcome.
For the Seamstress
Many seamstresses use too. coarse
thread, both with the macliihe and
by hand, and sometimes It is so
coarse that tho cloth- will' be torn
by it, as used by the beginner. The
threa'd should not be coarser than
the thread of the fabric. For. button
holes, and for sewing on buttons, a
coarse thread must be used; for
gathering, medium coarse for stitch
ing on tho machine, fine; for hand
hemming, still finer. The needle
should always suit the thread. For
much work, No. 80 cotton should
bo used where 60 has been used.
Fine, close stitches are all right in
their place, but for basting, or for
sewing that must bo ripped out, the
stitches should not be close. If the
stitch Is fine and tight, the cloth
often gives way, or is cut by the
stitches. For seams on "waist and
sleeve, the stitch should be strong
and fine; for skirt seams, the coarser
stitch should be used. Trimmings
that are to be removed should be
put on with coarse stitches.
ly tight. Leave a hole In the wall
on each side next to the ground 1x2
feet for ventilation. Also have
plenty of ventilation at the top. Re
member the change of the air
through the fruit is what dries it.
Place an ordinary King heater in
the lower story, running the pipe
clear around the room so as to make
as much heat as possible. Slice or
quarter your fruit and place It on
the upper floor from two to five
inches deep. 'When the fruit next
to the floor is about as dry as you
want it take a scoop shovel or a six
tined fork and turn it oyer. Keep
a good hot fire for from twelve to
twenty-four hours and turn as often
as needed to make it dry evenly.
The fruit may be bleached by put
ting in a light place that has ventila
tion above and burning sulphur un
der it. It may also be bleached by
burning sulphur on the stove when
the fruit is first placed in the house.
W. J. PYATT.
Wright County, Mo.
(While bleaching by sulphur fumes
will niake the fruit look much nicer
and whiter, the use of sulphur is
not to be commended, as it does not
add to the flavor of the fruit, and
is said to be detrimental to health of
the persons using the fruit. Ed.)
Odds and Ends
French Mustard Slice an onion
into a bowl and cover with good
vinegar; let stand a couple of days,
then pour off the vinegar and add to
it 'a teaspoonful each of cayenne -pepper
and salt, a tablespoonful of sugar
and enough dry mustard to make it
rather thick; set over boiling water,
or use a double boiler and stir until
It reaches the boiling point, then re
move from the fire and allow it to
cool. Put into small self-sealing
jars while hot.
Flour Pastry flour Is in color a
sort of pale, yellowish white, fine
and starchy, retaining the impress
of the fingers when squeezed in the
hand. It Is made from soft, or
spring wheat, and is ground between
stones, while the bread flour is made
of hard wheat, cut by a system on
knives, which gives it a hard, flinty
gulten. Bread flour keeps well, and
may bo bought in large quantities,
but the pastry flour will not keep so
well, and comes in small cartons.
For cakes, pastry and cream puffs,
etc., the pastry flour is best. The
bread flour gives the best results for
Dread making.
Plcklo Helps
J In making pickles, .use only gran
jite or porcelain-lined kettles; metals
are liable to attacks by the acids
aused which will render the pickles
poisonous. Spices sold as "whole-
A Family Fruit Evaporator
Having received several inquiries
for information on the subject of a
homo-made fruit evaporator, we clip
the following from Colman's Rural
World, the writer of which vouches
for its practical value:
"The construction and operation is
very simple. The evaporator consists
of a small two-story building of any
size you wish to build, Mine Is
built of logs and is ten feet square
i111'1,,1?11!6 llign- Tne lower floor
is dirt, the upper floor Is composed
of one-inch slats placed one-eighth
inch apart and the roof is composed
of hoards. The house may be built
of any material so the walls are fair-
Requested Recipes
Mustard Pickles (copied from is
sue of July 24, 1908) Chop firm
white cabbage into pieces half an
inch in size; chop cucumbers, radish
pods, small green tomatoes, cauli
flower and onions, equal quantities
by measure of each, rather coarsely
and mix all together. Salt a little
more than for eating, cover with
boiling water and let stand until
cold, covering closely. Drain off ithis
water and pack into jars, and pour
over the following mixture: One
quart of good vinegar, one quart of
water, eight tablespoonfuls of ground
mustard, two tablespoonfuls each of
ceiery seeciB, aispice, cinnamon and
white pepper, one cupful of brown
sugar and a little salt, and boil all
together for five minutes, pouring
over the other ingredients while boil
ing, hot, and seal. ri) ,
MustaTd Pickles, No. 2 One
quart each of- small cucumbers; lage
cucumbers cut into small pieces,
green tomatoes and small onions,
one large cauliflower cut in small
pieces, four largo green peppers cut
fine. Make a brine of four quarts
of water and one pint of salt and
pour over tho vegetables and leave
for twenty-four hours. Set over the
fire and heat just enough to scald,
then turn into a colander to drain.
Mix one cupful of flour, six table
spoonfuls of ground mustard, one
tablespoonful of tumeric with enough
cold vinegar to make a smooth paste;
add one cupful of brown sugar and
enough vinegar to make two quarts
in all. Boil this mixture until it
thickens, stirring all the while; then
add the vegetables and cook slowly
until well heated through, and seal
in small jars or wide-mouthed bot
tles. Flint Pickles Fill a jar with
small cucumbers. To one gallon of
rain water add one cupful of salt,
and pour boiling hot over the pickles,
and for nine mornings draw this off.
reheat and pour over tho pickles.
The tenth morning, take the pickles
out of tho jar and rinse by pouring
cold water over them. Pack closely
in earthen jars with layers of mixed
spices (to be had ready mixed at
grocery stores) between each layer
of pickles. Boil enough cider vine
gar to cover the pickles, adding one
cupful of brown sugar to each gallon
of vinegar. Pack in jars, cover, and
put a weight on top; or seal up in
large mouthed bottles or fruit jars.
Dangerous Adulterants
The daily papers are publishing a
warning against the dangerous adul
terations used in the preparations of
lemon and vanilla oxtracts on sale
in some of our large cities. It is
Baid that the' fact has been proved
that the samples of lemon extract
collected "by the deputy foo"cl inspec
tor are without any trace of oil of
lemon, the principal ingredient being
a' coal tar production strong enough
to dye a white woolen string a fast
yellow of brilliant hue. Some of the
vanilla extracts on sale are com
pounds of prune juice and enough
vanilla to give it the required odor.
Several packages of "essence of cof
fee" prove to be a mixture of ground
corn and licorice. Hygienists are
claiming that because of the poison
ous foods we have to live on, It is
next to impossible for the most care
ful to keep in good health.
Packing Trunks
Pack the heaviest articles, such as
paper, music, photographs, books,
shoes, at the bottom. Over these put
such articles as the commoner un
derskirts, overskirts, and follow
with the common heavy garments,
then cover these with a large towel,
and lay in the white underwear, and
on top of all, put the dainty lingerie
dresses, and waists well protected
with towels or a thin bath sheet.
Fill all corners and crevices with
stockings, undervests, or garments
that can be rolled into small space.
Lay skirts alternately as to direc
tion, by putting the bottom of one
skirt at the right end and the top
of another at the opposite end. Pack
compactly and smoothly, and as
tightly as possible. Fold garments
as little as possible, and fold on tho
lines in which they naturally fall.
Fill sleeves, puffs, and bows of nico
ribbon with crumpled tissue, or other
soft paper to prevent crushes and
creases. Do not pack any bottles of
liquid of any kind in a trunkful of
clothing, and wrap boxes of powder
or cold cream thoroughly in ample
bandages of old, cloth so there will
AN OLD AND WELL TRIED REMEDY
W?NSVTiV,,8S('01ll Bvriur for children
JMh S8llYtiuld5lwayj!,l'0sed for. chUdrcn wnfl
cures -wind colio arid ithtf best remedy for dU
rnoea. Twenty-live ccnte aTjottle. .f
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