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The Commoner
VOLUME 10, NUMBER t
Jrieafiik
- m t w h m m i i i v. ii ii i
tf
Cnnefunfpd hv
yHfden Watts wyefe
fD ep a rim
"A ft or Doiilli In Arabia"
(IIo who (Hod ut Azan HondB
ThlH to coniforl. nil Ills friends.)
Faithful friends! It Ugh, I know,
Palo unci whllo and cold as hiiow;
And yo Hay, "Abdallnh's dead,"
Weeping at tho feel and head.
can see your falling tears,
I can' hear your sighs and prayers;
Yot I Hinllo, and whls)or tills:
"I am not the filing you kiss;
CeaHo your tears and let It lie
It was mine; It Ih not I."
Sweet friondH, what the women lave
For thlH last hod of the grave,
Ih but a hul which I am quilling;
Ib but a garment, no more lining;
1b a cago, from which at last,
Lllco a hawk, my soul has passed;
Lovo tho Inmate not tho room;
Tho woaror not tho garb, tho plumo
Of tho falcon, not tho bars
That keep him from tho splendid
stars!
Loving friondH, bo wiso and dry
Straightway every weeping eye;
What yo lift upon tho blor
Is not worth ono wistful tear.
TIb an empty soa-sholl ono
Out of which tho pearl has gone.
Tho shell Is broken it lies there;
Tho pearl, tho all, tho soul, is hero.
'TIb an earthen jar whoso lid
Allah sealed, tho while it hid
Tho treasure of Ills treasury
A mind that loved 111m: Lot It Ho.
Lot tho shard ho Earth's once more,
Since tho gold shines In his store.
Allah glorious! Allah .good!
Now tho word Is understood;
Now. tho lone, lone wonder ends!
Yot yo weep, my erring friends,
Whllo tho man whom you call dead
In unspokon bliss, instead,
Lives and loves you; lost, 'tis true,
By such light as shines for you;
But In tho light yo can not seo,
Of unfulfilled felicity
In enlarging Paradise,
Lives a lifo that never dies.
Farowell, friends yet not farewell ;
Whoro I am, yo, too shall dwell.
I am gone beforo your face,
A moment's timo a littlo spaco;
Whon yo come where I have stopped,
Ye will wonder why you wept;
Yo will know, by wlso love taught,
That horo Is all, and there, is naught.
Weep awhile, if ye are fain
Sunshino still must follow rain;
Only, not at death; for death,
Now I know, is that first breath
Which our souls draw when wo enter
Lifo, which is of all lifo cantor.
Bo yo certain, all scorns lovo,
Viewed from Allah's throne above;
Bo yo stout of heart, and como
Bravely onward to our homo!
La Allah ilia Alia! Yea!
Thou Lovo divine! Thou love alway!
(IIo who died at Azan gavo
This to those who made his grave.)
Edwin Arnold, Author,
"Azan" Is tho name of a Moham
medan festival, corresponding some
what to our Easter, and is often
given other spollings when repro
duced in American publications.
Tho above poem is somewhat
lengthy, but has been requested by
quite a few of our readers, and wo
give it place because of its touching
beauty. Edwin Arnold was an Eng
lish journalist and poet, born in
1831. Ho has written largely of
proso and verso for literary periodi
cals, but is best known as tho author
of Indian Song of Songs and tho
Light of Asia.
many thinking persons are looking
very closely at tho housekeeper's
iriothods, and not a few are expres
sing the conviction that she is large
ly to blame in tho matter of a short
ago of tho family income as regards
meeting tho outlay. If ono talks to
these women, they are quick to as
sure you that "they live just as
cheaply as It Is possible to live, and
keep expenses down just as low as
II is possible." But old, trained
housewives, Hlowly and . silently
shake their heads, and ask to see
tho expense book. But tho new
housekeeper at loast the house
keeper of the new generation, sel
dom has an expense book, and if
she docs attempt to keep one, it is
done spasmodically, and is in no
sense a guide to tho regular outgo.
Then, too, the average housewife has
littlo knowledge of kitchen work,
marketing and cookery in particular.
Unfortunately, she w"as not taught
to look upon cookery as anything
except drudgery, to bo shirked as
much as possible, as almost every
thing ran bo bought ready cooked,
or lo be warmed over, and she cheer
fully pays the price of the tin can,
glass jar, or paper carton, only to
throw them away when emptied, and
serves to her family orily the
warmed-over-in-some-shape contents
of the cans or packages, not ques
tioning the "safe and sane" policy
of so doing. Many a girl would like
to learn the art of housekeeping,
and especially good, wholesome
cookery, but sho does not know how
to go about it, tor the mother Is
soldom more wise, not having been
taught in hor own girlhood. The
schools of domestic economy are
fow and far between, and cooking
schools are expensive pastimes, and
not always teaching -practical meth
ods that will serve in the "every
day" kitchen of the ordinary home.
Then, too, in the matter of family
wearing apparel extremely few
gins icnow even now to paten or
darn, or repair the garments to keep
them oven wearable; while the art
of "making over" seems to be one
of tho "lost" arts of a past age. Who
is to blame?
housewife, and intelligent choosing
are especially urged, as this will do
much to cut down expenses and se
cure wholesome foods. Living
strictly within one's income, be that
what it may, is another way of de
feating hard times, even though at
times it may bo very hard to do.
Where things are "charged," much
more will always be bought than
where one has to pass the nickel
nvor tlio nmiiifrbr fm nvovv ntirnlinsn.
Plan to buy a supply of the staples
to last for several days, at least,
rather than have to go to the store
several times a day for the "dribs"
that serve for only the one meal or
day. All this will take time and
thought; but housewifery is being
elevated into a science, and can no
longer be treated as a "pick-up," to
be put down at the call of conven
ience or disinclination for thought.
Family Expenses
In seeking to locate tho cause of
tiio increased exponses of living,
Advice lo Housewives
Teachers of domestic science are
insisting that housewives should
know more concerning tho raw ma
terials that come into their kitchens,
and should know how to choose the
different cuts of meats, as well as to
know tho fresh and seasonable from
tho "storage" and unseasonable art
icles, as well as how they should be
cooked to tho best advantage. The
lazy methods of ordering by tele
phone, or through house-to-house
solicitors should be discountenanced
as being both extravagant and un
satisfactory. They are advised to
take tho market basket and go to
tho market, making their own se
lections. Quotations for the day
should bo carefully sturltarl nmi
noted, the amount to be bought and
the price to bo paid for each article
should be decided upon before going
out. Materials should be bought
only of reputable dealers, and only
from clean stores. Vorv fow wnmon
know anything about preparing the
cheap meats, and are especially ig
norant as to the uses of smoked
meats. Housewives aro advised
against buying dressed fowls, and
should insist on seeing tliera behead
ed,' unless it is preferred that the
live chicken be taken home. Per
sonal supervision on the part of: the
The Baby's Ear-Ache
It is sometimes very difficult to
tell whether the little one is suffer
ing from colic, ear-ache, or disar
rangement of the clothes. All that
the puzzled mother can do is to re
move the possibility of pins, or dis
arranged clothing, and apply the
proper remedies for both colic and
ear-ache. In the early stages of
ear-ache, the baby's facts wears a
strained, anxious, perplexed look,
and as tho pains grow sharper, the
little hand is raised toward the af
flicted organ, thouch it seldom
touches the ear, and the little un
certain, half-raised hand should give
a ciue to tne observant mother's
mind. Warm water not hot, but
just a little more than blood heat,
is recommended by nurses and physi
cians. Pour this water gently, a
teaspoonful at a time, into the af
flicted ear, turning the littlo head
side-wiso to receive it; allow the
water to remain for two minutes,
then turn the little head over and
let the water run out on a warm
towel, and repeat in a minute or so,
for several times. This remeriv hn
the merit of being safe, always at
hand, and will soon bring ease. Be
sure the water is but a little above
blood heat in temperature. A warm
pmow is a good thing to
little head on after it is
Mother's Magazine.
oil added. Rub with a clean cloth
until all the egg is absorbed.
For washing painted wood work,
use clear water and a little whiting.
Dip a flannel cloth in the water and
squeeze as dry as possible, then dip
in the whiting and apply to the
painted surface; when clean, wipe
off with a clean, moist cloth and
polish with chamois skin, or a soft,
clean cloth.
To color floors, use one gallon of
linseed oil, one pound of varnish,
one pound of burnt umber; mix to
gether, thin with spirits of turpen
tine, and rub on the floor with a
paint brush, then go over it with a
thick woolen cloth.
To clean hard-finished walls, use
a half cupful of ammonia to a pail
of water, and go over it with a soft
wash rag of muslin, drying with an
other soft, dry musiui.
One of the handiest things for tho
cookery department is the steam
cooker. A whole meal can be cooked
in it, and if gas is used, one burner
will do the cooking; if the coal or
wood range, one lid alone will be
needed. The cooker stands on the
lid not next to the fire.
Do not forget to try the fireless
cooker for the summer. A home-made
one is better than none, and in skill
ful hands may be "as good as the
best." Try it, any way.
lay the
eased.
Cement for China
This is recommended: Over a
heaping tablespoonful of quick-lime
pour the white of an egg; have
ready a whey made of equal parts
of vinegar and sweet milk; add a
small quantity of the whey, and beat
the mixture thoroughly. Continue
adding the whey, a few drops at a
time, until you have a rather thin
cement. Whon desiring to use, warm
slightly and apply to the heated
edge of the china, then press the
pieces firmly together. Fasten so
they will stav in nlnnn f s,
When perfectly dry, this will stand
constant usage.
Household Helps
For cleaning natural wood work
nothing is better than crude petro
leum. Moisten a piece of flannel
with it and go over the wood, then
wipe with a clean cloth, rubbing
until all the oil is absorbed or re
moved. For upholstered furniture, if
leather has become discolored or
faicwojr lumens, tud witnthe white
Contributed Recipes
Delicate White Cake One cupful
of granulated sugar; one and one
half tablespoonfuls of cottolener
creamed together; add one cupful of
cold water, two cupfuls of flour sift
ed with two teaspoonfuls of baking
powder; half a teaspoonful of va
nilla extract; beat until very light;
fold into this the well-beaten whites
of tho two eggs; divide in two layers;
bake quickly. Have one pint of very
stiff whipped cream; put layers to
gether with this and spread the re
maining part over the top. Mrs.
Ella D. McKnight Briggs, Gooding,
Idaho.
Universal foundation recipes from
which a variety of cakes may be
made:
Layer Cake Butter, half a cup
ful; sugar, one cupful; eggs, two;
flour, two cupfuls with which sift
two and one-half teaspoonfuls of
baking powder; milk, one-half cup
ful. One-Egg Cake Butter, one-fourth
cupful;- sugar, three-fourths cupful;
egg, one; flour, two cupfuls sifted
with three teaspoonfuls of baking
powder; three-fourths cup of milk.
No-Egg Cake Butter, one-fourth
cup; sugar, half to two-thirds cup
ful; flour, two cupfuls sifted with
three to four teaspoonfuls of baking
powder; half to three-fourths cupful
of milk.
Pastry flour should be used, if it
can be had; if not, deduct from com
mon bread flour two tablespoonfuls
to the cupful. No two flours thicken
alike, and a too stiff batter makes a
poor cake. Only experience will give
the right consistency, but when it is
between a drop batter and a "pour"
batter, best results are obtained. The
amount of milk controls the consis
tency, and with everything else care-
uuiy measured and weighed, more
or less milk should be used, accord
ing to the flour. Tho baking powder
should be sifted with only part of
the flour, the most of the beating (to
mix in the air) should be done be
fore adding the flour containing the
baking powder, and the cakes will
be more satisfactory if baked in
small pans. Cake-making, to be suc
cessful, is governed largely by ex-
IJtuumut). ivirs. JU. ii., Ohio.
Requested Recipes
For Hot Slaw- Select a small
solid head of cabbage, remove all im-
of an egg, which should be beateh &ww ?Mrf,m CUt ,In Vetera,
well with a few drops of KlitotawlSttoSl $5 J$&
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