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The Commoner
VOLUME 11, NUMBER 36
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Conducted by I
Wce?lMsAf?&3
MTilk
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Which Arc You?
Tho two kinds of people on earth
I mean
Aro tho peoplo who lift and the
peoplo who lean.
Wherever you go you will And tho
world's masses
Aro always divided in just these two
classes.
And oddly enough, you will find, too,
I ween,
Thoro Is only ono lifter to twenty
who lean.
In which class aTo you? Aro you
easing tho load
Of overtaxed lifters who toil down
tho road?
Or aro you a leaner, who lots others
bear
Your portion of labor and worry and
care?
Ella Wheeler Wilcox.
illumination, and oven where gas or
electricity is to bo had, there aro
those who prefer, for ono reason or
another, the old-fashioned coal oil
lamp. Keep tho bowl filled, the
wick well trimmed, tho chimneys
clean, and tho burner bright. At
tend to tho lamps every morning
when you do your dishes, and havo
them ready when wanted at dusk.
Lino Upon lino is none too much on
tho subject, as some housewives
seem strangely careless of this potent
homo comfort.
Floral
Keep an eye out for tho insects
that injure the plants grown in tho
gaTden. Of late years a black aphis
has very much injured the chrysan
themum, ruining many plants in a
short time. No ono knows whore he
comes from, but a very little neglect
will be sufficient for him to ruin
your plants. As soon as you see tho
first sign of tho insect, get some
Bulpho-tobacco soap from tho florist
or druggist, and prepare it according
to directions on tho package; spray
your plants thoroughly with tho solu
tion, repeating as often as any of
tho insects appear; keep it up until
no more trouble your plants. Get
the preparation on every part of the
leaves, tho underside, and tho stems,
so as to reach every ono of them.
Don't forget that this is the month
in which to plan your hardy bulb
bed; what and how many you will
havo, and where you will bed them;
get the ground in readiness for
them; send for tho catalogues and
study the kinds. Tho spring-blooming
bulbs must be planted in tho fall;
those to bloom in the house must bo
potted in the autumn and set away
in the dark to root. Tho latter part
of October or first of November is
quito late enough for tho planting,
but in tho middle states September is
only tho preparatory month too
early for planting, but just the time
to send in your orders.
Tcaiiut Butter
Mrs. S. L. asks how to make pea
nut butter, and how to use it when
made. It is to bo used tho same as
cow's butter, for spreading bread,
and is said to be very nutritious as
well as palatable. In order to make
tho nut butter, one must have a mill
for grinding the nuts, costing from
four to twenty-five dollars, according
to size and capacity. These mills
can bo used for grinding other nut
kernels, coffee and vegetables. For
five pounds of peanut butter take
eight or nine pounds of roasted nuts,
run them through with the mill
opened wide so as to separate the
halves of the nuts, after which run
through a wind mill, or let fall
several feet on a clean sheet in a
strong wind to blow away tho brown
skins. Gather up the clean nuts,
of ground allspice, cinnamon and
cloves (the spices may be had of tho
grocer), mixed with twelve ounces
of fine table salt and put into a1 glass
fruit jar; leave for a month to blend
odors perfectly; then let stand open
an hour or two each day in a closet,
or bureau drawer. The ingredients
are ground, not pulverized, and must
be of tho best. The merest suspicion
of musk may bo added to those
preparations; but the slightest bit
too much will ruin tho odor, as musk
is so very strong. Only the most
delicate odor is admissable if one
is refined in tastes.
For tho Laundry
If clothes are wanted extra stiff,
dry the garment and then run
through the starch, drying the second
time. F,lour starch is apt to give
delicate or fine clothes a yellow
tinge; for such, use a mixture of
lump and gloss starch. If very -fine
and sheer, or small, the garment
may be wrapped in a damp towel in
stead of sprinkling before ironing.
In starching and ironing shirt waists,
these rules for starching should be
observed, and the sleeves ironed
first, then tho fronts, then the back
and collar, and should be placed on
a hanger to dry, rather than on a
rack with other clothes, a"s the rack
will prevent wrinkles.
mado are much finer than baker's
bread. The trouble is not with tho
breads, but with the makers and
bakers. Making good bread in tk
home is almost a lost art, and poor
home-made bread is about tho poor
est eating one can have.
It is a generally recognized condi
tion of affairs that the housewife can
expect little help from other hands
than her own, as household workers
either are Very inefficient, or not to
be had except a prohibitive price ia
paid. The solution of the problem
is to be found in using the many
labor-saving contrivances which are
now to be found on tho market. Tho
bread and cake mixers, the meat
choppers, the fireless cookers, the
self-heating flat-irons, washing ma
chine's run by power, and thousands
of devices which should be accepted,
as tho sewing machine has been as
a necessity to all homes.
Egg and baking powder breads
retain the moisture and become
soggy when they get cold; so they
should be eaten warm. Batters and
doughs should be prepared quickly
and the oven should be ready to re
ceive them, for if allowed to remain
standing, the breads will be dry and
full of holes and coarse-grained.
For muffins and gems, the iron
molds should be used, as the breads
will thus have a crust on all sides
while the center is soft. The molds
must be heated hissing-hot before
the batter is poured in, and no
greasing is necessary, as the minute
tho dough touches the Iron the crust
is formed, which prevents it from
adhering.
Fruit dumplings are good and
wholesome only when they are not
n11rTirt f Ho erko-o-ir nnrl KnHfl. AllV
them again through tho mill with tba wnen Dut out in tlle sunlight LrAfrrficl method of making tho
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fluffs nnrl nnllfirn Rhnuld bo dried
sprinkle fine salt on them and put over the stoVe, and will be stiffer
Some Good Recipes
fine; If one grinding does not reduce
them enough, grind again. This will
make a fine-grained, smooth,' oily
and delicious butter that should
spread as easily as cow's butter. If
the nuts are not oily enough of their
own oil, a little of the best olive
oil can bo beat Into the paste as it
is used. Keep in a cold place.
Known by Their Company
It is an undisputed fact that a
young man is known by tho com
pany he keeps. This is just as true
of the young boy, for the company
the boy seeks shows what the young
man is very apt to be .unless some
thing should happen to turn him in
another direction. It is not neces
sary that tho company should be
rich and finely dressed, or live in-a
fine house; because the boy that has
to "shift for himself," and often for
others, is many times the best of his
kind, if he shifts tho right way. A
clean moraled boy, thoughtful and
For tho Coming Cold
For the children's beds, get soft
fleeced outing flannel and make pil
low slips; they are warmer and re
quire less rubbing than muslin. For
the children's night gowns, the old
fashioned canton flannel fleeced on
ono side, white, Is far the best for
tho children, big or little is warmer,
weats longer and washes beautifully.
For covers for tho children's beds,
get the cheap fleeced cotton blankets,
Put a layer of cotton between, tie
with knitting cotton, and you will
find them cheaper, warmer and more
satisfactory than if made of calico.
All outing flannel should bo washed
in soft water and rinsed without blu
ing. It will keep soft and fleecy and
warm.
If a little borax is added to the
starch, the starch will not stick when
ironed, and the clothes will be
glossy. Delicate colors may be pre
served by using borax instead of soap
for washing. Garments washed with
borax will havo a sweet, clean, fresh
odor which nothing else will give.
Printed directions are on packages
of borax, and it is inexpensive; it
can be bought very cheaply In five
pound cartons.
Scents and Perfumes
If bits of sandalwood aro kept m
tho drawers and other places with
tho clothing, its fragrance will pene
trate and givo everything a delight
ful odor. A bit of orris root may be
boiled with tho handkerchiefs and
will give them a delightful perfume.
The best orris root is the Florentine;
it is not expensive, and used con
stantly In the laundry It gives
A Substitute for Vegetables
It Is claimed that rice has more
than eighty-six per cent of pure
value more than wheat, oats, rye
or meat, when taken bulk for bulk.
It is particularly rich in the strength
giving values, is exceptionably good
for food when properly cleaned and
well washed, as it does not ferment
readily. It is claimed to be most
beneficial for neurasthenics and all
that class of people who suffer from
an over-acid condition of the stom
ach and blood. Its use as afood is
highly recommended, though, of
course, there are some who can not
eat anything of the kind. It can bo
used in so many ways that in some
form or other, it can be made to
largely take tho place of the potato,
the supply of which vegetable is un
usually scarce this season.
vrrofirfMnrr If la Vinllnrt TtHtli nn nilnr
earnest and desiring to make tho of BWeot violets, and is more laBting
most o. luuibun xuudu mil. - than any extract or sachet powder.
For the Cook
In preparing yeast bread, if the
yeast used is of tho cake variety
put the cake in a cup half full of
lukewarm water and add a table-
dough may be used. A gooa
biscuit dough will answer. tho
dough should be rolled thin, and the
filling should be put inside, the edges
of the dough pinched tightly to
gether, and the water in which it is
to be cooked should be salted and
boiling when the dumpling is
dropped in; in this case they. will
swell at once and cook properly.
Steaming is better than boiling, and
if one has no regular steamer, a
colander well covered and set over
a pot of boiling water may be used;
but baking the dumplings is a better
way than either. The fruit should
be peeled, cored or pitted, and
quartered, and laid on the square
of dough, the center filled to
taste with sugar and a lump of
butter, the edges pinched to
gether and the dumplings laid in
a dripping pan not too close to
gether. Set the pan in the oven and
baste frequently with a mixture -of
butter, sugar and water, and keep
cooking at a moderate heat until the
fruit is done and the crust nicely
browned. In some cases, it may DO
best to partly cook the fruit before
putting in tho dough. The sauce
may be anything preferred, but u
basted properly, the sauce that is in
the pan is sufficient.
A reader asks for a recipe for
making "Brown Betty." This is an
apple pudding mado with plenty oi
seasoning, using stale bread ingea
of dough for the one crust. Have
your apples (tart) peeled, coreu
chopped or thinly sliced; butter a
hnir rmn. nv Tmridinff dish and put a
layer of apples on tho bottom, then
low. Immoral or idlo boys for com
panions. If yon reach up, you will
be able to climb.
Tho Evening Lamp
There are still localities where the
lamp is lighted for the household
For use with household linen,
this" is recommended, and all the in
gredients can be had of the drug
gist: Twelve ounces of dried laven
der flowers and tho same of dried
rose leaves; six ounces of ground
spoonful of sugar; cover the cup with sprinkle with cinnamon, nutmeg, or
a plate, sot in a warm place or in any preferred spico (allspice is
the sunshine, and the yeast will soon
fill tho cup. In its native element,
tho yeast plant thrives on sugar, and
the bread will bo more tender and
delicious for cultivating tho plant
before using.
Old fashioned breads are not used
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good), and sugar, and dot w-u u'
of butter; over this layer place an
other layer of apples and spices, ana
1. . fciMr laver oi
sifted bread crumbs; or the breaa
may only bo finely rolled. Cover the
pudding tightly and steam for n
orris root, an ounce and a half each I as often as formerly, but if rightly I hour, then uncover, set in tne ov--
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