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The Commoner.
VOLUME 12, NUMBER.'2'
if
The Field of Peace
I know whoro tho birds and grasses
sing
And the daisies bloom llko stars;
Arid whispering nooks and morrlost
brooks
.Call ovor tho meadow bars;
"Whore ft dewy path winds through
clustering vines,
"Vyhoro reddest strawborrles grow;
And lips may cool in a shady pool
Do you ask, Whereaway? I know!
And tho sweet reward of a task well
ddho
'. Is to slip from tho mesh of men,
To bid goodbyo to tho restless
, throng,
, To wander beyond their ken.
And out whore" tho fields and the
skies are broad,
And the daisies bloom llko stars,
I roam and dream of a field of peace,
With tho world outside the bars.
Do you ask "Whereaway?" You will
know some day;
-Sorao brook, some flower will tell!
Or down on tho hurrying streets of
lifo, i
If you hark, you will hear a bell.
It will call "Come away!" and your
soul can not stay, '
Though fingers faithfully toil;
Loss pt self, less of pelf you will
. Tift your eyes '''" .
Front the dust of the grayx world's
soil. 1 ''
Thon tho heart shall wake, and the
eyes behold,
And tho jubilant soul shall hear
Tho music of lifo o'er the toil and
strife
Grow into a song of cheer.
And out whore the birds and the
grasses sing,
And the sweet thoughts bloom like
stars,
You will find release in the fields of.
Peace,
With the world outside the bars.
Charlios Poole Cleaves, in. Mother's
Magazine.
of others rather than thinking for
him or her self, and is illy-fitted to
take up tho responsibilities of earn
est character-making. Tho child
kept at work, even by tho mother's
sido, sees the children In the street,
and does tho tasks half-heartedly or
even sullenly, and its one thought is
to get into the. streets with tho crowd
of idlo Children. If allowed to run
in the streets there is education; but
that is another story.
Tho Idle Child
Among tho "natural laws" .cited as
Dertainlnc to tho wolfh.ro nf Hi
child, in addition to tho statutory
laws, Is one which says that "tho
child shall bo taught such work in
tho homo as will fit it for useful
work in tho outside world." It Is
cited that in some countries, not
ably Franco and Germany, this law
is. compulsory failure to comply
With it boinc punishable with fino.
It is something of a problem with
most of us how this is to be done,
as about everything in the way of
constructive work has been taken
out of tho home, and only the
"chores" and drudgery remaining.
In a groat many homes, there aro
none with practical knowlod
enough to teach the child, or the
parents or guardians may feel that
... it is loss trouble to do the work than
- worry with tho child. The "school-
taught" child does not meet with
the demands of employers, and the
old apprentice system is favored by
many of them. Actual work is far
more interesting to a child than tho
"play" system so largely in evidence.
Thon, too, tho streets are full of
idle children, and the talk for tho
child is all of play-ground. By the
time tho child is of -ah- ago to bo
allowed to work, he or she has con
tracted habits of idleness and irre-
uponsiuuuy, lollowing tho thought
For Picnic Luncheons
One can scarcely think of a picnic
without sandwiches. Instead of
slicing meat, chop it very fine, or run
it through the meat chopper; season
with "pepper, salt and mustard, add
ing a little vinegar, or piquant
sauce; butter the bread well before
cutting off the slice; then put tho
chopped mOat on the slice, butter an
other slice, cut from the loaf, lay
tho two together and wrap in oiled
paper. If the bread is too "crusty,"
trim off tho crust before wrapping.
Any scraps of meat,, or left over
scraps of poultry can bo used .for
sandwiches' by running through the
chopper and seasoning. While a
little cake is good- for variety's sake,
plaitf, well seasoned-, wholesome
foods' are much more satisfactory.
Egg'n pandwiches 'ate always
rolish'fed If properly prdpared. Boil
freh'egg about fifteen! minutes, so
th e yflllc "will 'crumble ; r chop " the egg
fino while still hot, season to taste
with pepper, salt and butter, With a
little mustard if liked, and spread on
buttered bread; the slices of bread
for sandwiches should bo thin and
as nearly square as may be, then,
after tile sandwich fs made, cut it
diagonally, lay one piece on the
other and wrap in oiled paper, which
can be bought very cheaply at the
grocer's.
For the inevitable, hard-boiled
Ggg.hvjthput which there can hardly
be a picnic; boil the egg about fifteen
minutes, drop in cold water for a
minute, remove the shell, halve the
egg" lengthwise and remove the yolk.,
Chop tho yolk fine, season with pep
nori salt, a little mustard, some
finely-chopped boiled ham, ' and fill
the cavity. in the egg whites with thia
mixture, press the halves together1
and wrap in oiled paper, twisting the
ends together.
Another sandwich, that is greatly
liked, is made of large, fresh soda
crackers, lightly spread with butter,
covered with grated cheese, the two
crackers pressed . together, , and
slightly heated in the oven. Wrap
inoiled paper.
with a rolling pin; do this twice, or,
if you want it nicer, repeat three
times; when rolling up the crust al
ways roll it one way, as that will
make it light and -flaky. Before put
ting the pie ill the oven, wet the
ton well with milk, usine a pastry
brush, as this will make' a nice!
brown.
For . a good" cup", or'colfee when
tired, take a little coffee pan or pot,
according to the number of cups
wanted. . Put in this coffee pan one
good sized teaspoonful of pounded
or freshly-ground, coffee for each
cup, and set it over a Vow fire with
out water; let i fume a minute,
;then, without; removing; from tjie
fire,' .pour, briit a cupfulof, boiling,
water; in a 'few "mlnutei a 'froth;
arises, and it 'should be taken from
the fire immediately, turned into 'a
cup arid drank., . ,
To prepare pineapple for. tho.
table, peel it .and djg.,.put :the eye's;
then, with a strong r.ijfver fork,. claw
out the fruit in small bits, beginning
at the stem, end and leajing only' the
fibrous jcore. This is,, the approved
way of preparing the. pineapple, and
it is more heartily relihed prepare
in this way than whencujt into sliqe,
The acid of the. pinoappte jp .jSajd to
be,ver'y healthful, especially, if one
has $pre throat. ,i , , .
Requested Recipes i .,
J 'Carining'String B.eanVOrie'-peck
of heans such as you Vbtfld We'rfor
"snaps;" string and break into inch
lengths; ad'd enough water to cover,
a handful of salt and a cupful of
good vinegar; put over the fire and
let come to a boil; keep' foiling ten
minutes, then pack ilnto jars.'.iise
new rubbers and' ;cover,' beans fo
overflowing with the water and vine
gar, and seal, air-tfgh'tl 'Wrap in
brbwii paper and ptitf fcway' in cool
Place; . J'.'.'fi i
For tho Cook Lady
In order to have good pie-crust,
one should have all ingredients
cold, hiitter, or lard, and flour. Al
ways use .a spoon to mix with. Most
cooks spoil their crust by working
with the hands; this causes the
shortening to become oily and makes
the crust heavy. Tho bottom crust
should never bo as sljort as the top
crust, as a "shrt"' crust on the bot-
ium win nut num so wen to servo.
Here is a good formula: For the top
crust take one pint-of flour, , one
largo spoonful of lard and work this
in with" a spoon, adding half tea
spoonful of salt; thoplwet up with
ice water, or as cold wato as can be
had, lift out on the. board with a
sppon and roll out; spread pn one
largo spoonful of lard, sift on one
half cup of, flour, roll up and pound
cold water; screw on; the covers, and!
have a wash boiler 'with win fa o v
thick cloth over the' bottom, and!
staiid your jars ononis"; fill with!
cold water in the boiler", enough t'o
cover, the jars; put ..boiler over the;
fire; boil constantly for" three hours
having the cover on the boiler; if the
water seems too much evaporated'
fill again with boiling wa'ter from the
teakettle. Let jars stand in the
water, until cool, then ' tighten the
tops as much as TmRhlhlo aln-n w
top end to test for leakage, and if
perfectly sealed, .wrap -in brown
paper and put away; ' i
sugar, one cupful of salt,'.'i;hree, points
of Vinegar, three teaspobhfuls 'each
of cloves and cinnamon, two tea
spoonfuls each of ginger and: nut
meg. Chop the vegetables very flno
and boil all the ingredients together
for three hours until .quite thick,
then bottle and seal.
To color pickles green by' 'harm
less methods, tho fdllowing is said
to be satisfactory: Dissolve'-"five-grains
of saffron in one-fbUrth" ounce
of distilled water; in another vessel
dissolve four grains of inaigb car
mine in one-half once' "dl'slllled
water. After shaking ea;6h up thor
oughly allow to stand ''IWetity-f our;
hours, and, then' mix together- and a
fine green solution is Obtained dap-'
able of coloring five potih'diy'df1 sugar.
This should be poured into; the pickle
until the proper color, is had..: ::.- ... .
Ground cherries can-be gathered!
when ripe and dried withathe- husks
on, and they will be llker raisins; ; If.
any one knows a bettemway to. us,.,
jthem, please let usihfear it,"as;woi
have requests for its use and prepay
(ration. . 7 .
.
Melon Rind Preserves ''.-"
. Mrs. L., of Illinois asks for methbd
of putting up- watermelon rind':'a,s:
preserves'. There tLreW'ii'kP.nihii'in
Jt'hjis; preserve, and 'toth .are good;
For the green preserve: 'l '' ' '
, Prepare the whie. m& ; "i'lr.ipo
watermelon as for any 'other? pre
serve, peeling offtthe1,;thih.1greQii'ririd(
and1 cutting, into suitably Jnch-lpng
strips, parboil' the prepared 'strips
In ft quart of water containing' a haff
d;0zen fresh, perfect peach-leaves
and a half teaspoonful of saleratusi
This, will give it a fine,, green tint.
Drain the fruit and put in a solution
of alum and waterfor a" gallon of
fruit use alum the size of a hickory-BPfcr'0-
v an hour 'of' 'two.;, drain
agdin and Hnse with clear "cold
water. Make a syrup of a pound of
sugar to a pound of fruit, add the
juice of one lemon anfl "half rJrwtm
fresh, clean geranium (rose) leaves;
vuii up tue syrup, slum, then remove
the geranium leaves and pijt .the
fruit to cook in thfe syrup until ten
der. Set aside fntvtwAntvJpAnr ii-,,ic
i drain off the syrup and cook down
uaif, again add Hie frui,t and cook
until it is transparent'. " Seal air
tight, and keep as .othe preserves.
, X9X tne red preserve's: remove th
Another Wnv PA7l,nrn'lw4ii. iiAo
as for 'the table: bre'a.it itA nhnH
lengths and pack closely In glass ? and white portion frohl a firm,
jars, then fill -to overflowing with .ype watermelon, weigh, -and allow
cold water; screw on the covers: afiri half as much Ritcnr nrmowin
Recipes
Canning Corn This recipe was
given some years ago, and has been
repeatedly called for, as it was gen
erally satisfactory; . "Ml
corn cut from the cob; one pint. of
Hueur; iiair pint or salt; one pint of
water; mix and let stand a few"
minutes until the juice rises to
nearly cover the corn; then boil
twenty minutes and seal in glass or
tin jars while boiling hot. To pre
pare for use, soak and drain off the
water until it tastes just salt enough
then season with a little butter and
cream thickened with a spoonful of
flour; sweeten if liked.
For Chili Sauce-r-Elght quarts of'
ripe tomatoes, peeled, and cut up
three cupfuls, of green peppers, two
cupfuls of onions, three cupfuis of
a! as much sUSar as melon pulp,
with grated rind find1, juleie of two
lemons to' every six nKiiriria nf moinn
SlAia11 Vner W.tfte preserving
iaK e.and boil slftwly until thick ds
desired. No water' is needed', and
the preserve must not be allowed to
scorch. It is something like jam.
, An excellent swept pickle is made
of. melon rinds. Where fruit is
scarce, melon rinds, answer admir
ably -and if put up vright, ,aro very
good indeed. They should not be
S2 ti??l1.one.JA Preserving, as the
W ?PuW,1L ?raVhii the preserve
b ? its d,elJcato.?616r ; ana; .flavor.
Better cook it less arid seaf air-tight.
Height of Clouds
There is no fixed height for any
Kind of clouds; some remarkably
interesting measures- of the heights
were made at Vienna by fan. ingenious
method. Advantage was taken of
ho extremely brilliant light fur
nished for the great illuminated
fountain erected not long ago by
that city. By means of a projector'
it was found that a beam of light
could be. sent up to the clouds, pro
ducing upon them, a luminous spot
capahlo of being 'observed simul
tanepusly from poinds on the earth
tWO or three miles ; apart. By such
observations the "height of certain
rtduds of the cirrus variety was
found to be as much as nearly 33,000
feet.
