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8
The Commoner.
VOLUME 3, NUMBER 33,
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2 lirlJoi III lfcrl II W
A Gentleman.
Ho could not bo bo poor that ho would
hato tho rich
Nor yot so rich that ho despised tho
poor;
Hp Is so bravo and just that not a turn
or hitch
In all of Fortune's winding ways
could lure
Him to an act or thought of vile in
gratitudo He's true unto himself and thus to
every man
And has that courage, high and
grand and strong,
That comes with kindness and with
honor loads the van
To aid the right and sternly punish
wrong;
To strip injustice till it shivers,
shamed and nude.
He seeks tho culture that, refining
gives a grace
And comfort to himself and those
around;
Ho has not ostentation, nor would he
abase
Himself to thus become a monarch
crowned.
Clean comes his thought and from his
hand a brother's grip.
He comes from anywhere; aye, e'en
from Nazareth; t .
From north and south and from the
east and west;
He comes as comes tho cool and
grateful breeze's breath;
Ho need not be an angel from the
blest;
He might be, thus, too good for man's
companionship.
William Lightfoot Visscher, in Vol
unteers' Gazette.
V
chill of eventide draws us close about
the evening lamplight, and the tiny
ilame in the open grate sends a wel
come glow around the room.
September is tho last month of full
beauty in the garden. By the time
the month has rounded to its ending,
in most latitudes, frost will have found
the tender things not taken inside,
dead leaves will drift downward, the
dark, rich greens will change to xed or
brown or gold, the landscape will take
on now aspects, new duties, indoors
and out, will claim our attention, and,
as all things change about U3, we shall
realizer that the fulfillment of the
promise is reached; that, while we
drink in the restfulness of the first
autumnal month, we are vaguely ad
monished that the year is waning
that the flowers of forest, field and
garden have faded into a dream of tho
dying year. The summer is ended.
5eptember.
"All of the reaping is over and done;
Green are the pastures and still;
Warm HeB the Earth in the smile of
the sun,
Brooding on meadow and hill.
Hardly a' leaf by tho light breezo is
stirred;
Wide is the peace of the sky;
Yet, in tho silence, tho Summer, ful
filled, Whispers her children 'Good-bye.' "
O O
To many minds, September is the
loveliest month of tho twelve, because
of its calm restfulness. The anxious
etir and bustle of the seed-time, tho
long, labor-crowded hours of the
growing, the heat and rush and hurry
of the harvest aro all gone. Tho plows
are idle; tho reaping is dono; the
golden grain is garnered; tho meadows
close-shorn, and now tho tasselled
corn-plant Is rounding out its guarded
promise or rood for man and beast,
while Nature's forces work silently,
unaided by man, in the fulfillment of
its unfailing promise. In the orch
ards, in the vineyards, throughout tho
shaded forest aisles, the fruitage is
slowly ripening unaer tho soft mellow
ness of tho autumn sunshine. The
Summer is ended.
September has a quiet beauty unlike
any other month, and the fact that it
but prefaces tho days of frost and cold,
in no wise detracts from the effects of
its peaceful beauty. The summer
glory is scarcely marred; we scarcely
heed the faint change in the hues
where touches of color dimly outline
the gorgcousness to come. The queen
of the floral world is the Golden Rod,
and it shares its beauty with the pur
ple of wild aster. The sunsets are
brilliant, with touches of crimson,
amethyst and gold, and the skies aro
putting on that clean, clear, beautiful
clue that sneaks of frost The slight
Tannine Skins.
Many farmers, who sell the skins
of farm animals, would be glad to use
them, if they knew how to make them
usable. The following directions have
been sent in, as reliable:
Take one-half pound of alum, one
pound of saltpetre, five pounds com
mon salt, two ounces corrosive subli
mate, and two gallons of water. Put
it in a vessel that can be covered, so
that no animal can drink it If there
is any flesh on the hides, lay them on
a board, flesh sida up, and rub with a
brick or a dull knife, until it is re
moved. After all the ingredients are
dissolved, put the pelts into the ves
sel of liquid, and allow them to remain
two or three weeks. Large skins will
reauire more liauid. as thev must he
covered all tho time, but make it in
the above proportions. When they aro
taken out, rub and work them until
tbey are dry, when they will be very
sort ana pliable.
A cow-hide, with long, black hair,
makes a handsome laprobe. Sheep
skins make handsome rugs tanned in
this way, and dyed with tho ten-cent
packages of dyes for wool. Prepare
tno aye and put in a large vessel in
which the hide may be immersed, and
when it is the desired shade, rinse and
dry. The center may be made of one
bide, while the border may be of an
other of a different snade. In sewing
the pieces together, sew the seams
from the back, loosely, over and over,
so it will lie flat Line the rugs with
some heavy material. These ire warm,
easily-made rugs, and if bought, would
cost quite a sum.
Rugs may be mad&of the skins of
nog, wolf, fox. o- other animals n-nt
left their natural color. In piecing
muse smns, oe carerul to have all the
tair lie the same way, and the seams
will not be noticed. Very pretty trim
mings may be made by tanning young
lamb skins that are still curly, 'and
dying them a desired color with the
dyes. Nice sets of furs may be made
for children in this way, lining the
skins with some pretty material. In
cold latitudes, these tanned hides
might be made into warm wraps or
overcoats for men and boys.
any color, and ij especially good for
blues. Soak the goods in it for two or
three hours, let dry in the shad be
fore washing.
Try using a handful of salt thrown
into the water in which tinted or fig
ured goods are washed, and do not
use washing soda or strong soap when
washing them. For delicate muslins
boil wheat bran (two quarts to a
dress), in soft water half an hour,
strain, and us tho liquor instead of
soap suds.
Bran water removes dirt like soap
keeps the color, and the clothes need
rinsing through only one water, and
starching is unnecessary. Suds and
rinse water for colored goods should
be used cold as possible.
When washing blankets or other
woollen goods, dissolve borax in hot
water, then make a suds by usirig any
good laundry soap; rub the article with
the ha.nds, and do not use a wash
board. Always rinse in warm water.
A tablespoonful of powdered borax to
five gallons of water is about right for,
the suds.
Setting Colon In W&sk Goods.
To keep green from fading, try alum
in the rinsing water.
For washing silk handkerchiefs,
gloves, and the like, use a borax so
lution instead of soap.
For sotting the color in gray or
brown goods, use oxgall; for black,
purple and heliotrope, use vinegar in
place of salt
une ounce or sugar of lead, dissolved
in a pailful of water, will set almost
Canning: .Squash.
Select a ripe squash of any good
cooking variety, perfectly sound, re
move rind and seeds, cut in small
pieces, put in a kettle with water to
cover, and boil until tender. Have
your glass jars and lids sterilized by
filling the jars with boiling water and
laying the tops in same. When tho
squash is perfectly tender (not boiled
to pieces), fill tho pieces into the
emptied jars with a spoon, until as
full as possible; then pour the boiling
juice slowly into tho iars. so that all
air may be brought to. tho top, then
put on the lid, screw down as tight' as
possible, set the jar top-side down,
and watch to see if there is any leak
age around the edge of the top. It
is understood, of course, that the clean,
rew rubbers are on the jars when
filled; do not use old rubbers. If any
juice exudes from around the lid, gent
ly hammer the 'dge of the lid down
flat with a metal knife handle, or other
suitable instrument. If leakage oc
curs in spite of this, discard the lid
and try another. A great deal of
spoilt fruit is due to bent, or imper
fect lids. When the cans are cold,
wrap them in paper and sot them away
in a cool dark place. When wanted
to use, drain off the water, rub through
a colander; use as you would the fresh.
If wanted for sauce, put in a sauce
pan, add pepper, salt, and a little
cream (if no cream, add a little butter
to the milk), set on back of the stove,
heat scalding ht and serve.
.Some Requested Recipes.
Pickling Green Corn. Free the corn
ear from all husk3 and silks, cut from
the cob with a sharp knife, and pack
in jars about two or three parts of
corn to one of salt. Put a weight on
it and keep the corn under the brine
iA makes. Useno water when putting
up tho corn. When wanted for use.
take out the desired quantity, soak
over nignt, ana cook. Keep a cloth
tied over tho jar to exclude insects.
Chopped Pickles.- One peck of green
tomatoes, six green peppers, and four
onions; chop fine, or, better, run
through a chopping machine or sau
sage grinder; sprinkle with one cup of
sajt and let stan over night. Drain
and put tho vegetables in a porcelain
lined kettle with vinegar to cover one
cup of sugar, on- cup of grated horse
radish, one tflfisnnonfnl oanii . i
alspfce and cinnamon. Cook all to-
Komer unm tne tomatoes are just ten
der. Cover closely, or put in sealed
3ars would be best
Sweet Cucumber Pickles. Pare rlnr.
firm cucumbers, scrape out all tlm
seeds and cut in lengthwise string
cutting these strips into two or three
p eces; make a syrup of one quart of
vinegar, two cups of sugar, a level
teaspoonful rf cinnamon, cloves and
mace, each less cloves are liked by
some people. Tie the spices in several
little bags, and scald in the vinegar
Poll the syrup until quite thick, then
cook the cucumbers in it for a few
minutes, until tender; bottle and seal
Cucumber Spiced Sweet Pickles.
Small green cucumbers are used for
this. Pour over the quantity of cu
cumbers desired a strong brine, heated
to boiling point; when the brine is
cold, pour off, heat again and pour
over the cucumbers, letting get cold
again. Then drain and wash tho
pickles in cold wo,ter; dry them and
pack in a jar. Make a syrup of one
quart of vinegar, and three pints of
brown sugar; put in mixed whole
spices to suit the taste, using a table
spoonful to each two-quart jar. Tie
the spices in several little bags, put In
to the vinegar and heat to boiling
point and pour over the pickles; pour
off the next day, re-heat and again
pour over the pickles; do this a third
time. If liked, put several small red
peppers in the top of each jar. If tho
syrup seems too thin, pour off and
thicken by boiling. Sealing these in
stone jars will insure their excellence.
Little Helps.
Burning cloves have the power to
deodorize and purify the atmosphere
of a room as quickly and as complete
ly as quicklime, while its perfume is
o'tlightful.
Irish point is a name that is ap
plied to several kinds of Irish lace.
One of these is a pillow, lace, which re
sembles old English thread. The Irish
point which is used for window cur
tains, bureau scarfs, centerpieces, ,etc4
is a lawn, perforated with embroidery.
White spots on a dining table can
often be removed by rubbing with
kerosene. If the spots are very deep
rub gently and rapidly with linseed
oil and powdered rotten-stone. Do not
use great pressure, and be sure not to
jet the powder get dry. Give the ta
ble a dally rubbing with chamois skin
or linen.
For cleaning veils, steaming is the
FOUND OUT
What a Mo Ik or Found Out About Food,
A mother found out what a change
of food can do for a whole family,
from the nursing baby to the adults,
in this way: "Twice during the sum
mer months my baby was taken vio
lently ill and v i very slow getting
over the attacks. His former diet of
cow's milk alone ceased to agree with
Mm so I combined it with an expen
sive infant's food, but he soon became
very much constipated.
"Then I shifted to Grape-Nuts food
and found that this was just what baby
needed, addinj it to his milk after
softening in hot water. Baby has
thrived upon this food and is now
healthy and strong and chubby as
any mother could ask which you know
is saying a great. deal.
"It did not take me long to find out
that a saucer of Grape-Nuts and cream
is just what is needed by the tired
nervous mother and I have also
proved to my own satisfaction that
when the 'children are old enough to
chew Grape-Nuts it is far better for
them than oatmeal or any other
mushy foods for It develops their
teeth and helps their digestion and
their minds seem much brighter and
more active, too.
"Truly here is a wonderful food
and one for the entire family." Name
given by Postum Co., Battle Creek;
Mich.
There's a reason.
Look in each package for a copy of
tho famous little book, "The Road to
Wellville,"