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SEPTEMBER 80, MOI
The Commoner.
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A Boon to
Farmers' Wives
SM
M
Why not save half the standing-
lilting washing? Mako your dairy
work twice as easy twlco as profit-1
able. Our friends call the Tubular
Cream Separator the "Easy Way."
Try It. Catalog J-228 describes it.
The Sharpies C
ChlMEO, III.
P. M. Sharpies
WhI Cksttor. Ta.
rule of "pound for pint" destroys the
flavor.
Quince Jelly. Cut quinces into small
pieces without paring; cover Willi cold
water,, stew until soft, then drain
..through a flannel jelly bag. Boil fifteen
minutes; then, for four teacupfuls of
juice allow oneteacupful of sugar, and
boil fifteen minutes longer, or until
it jellies when dopped onto a cold
plate. It is impossible to give the ex
act time for boiling jellies, as much de
rends on the weather and the quality
of the iruit. The pulp left in the bag
:i;ay do utilized by pressing through a
teive and adding to it an equal quan
tity of apple pulp, stewing the whole
tutreJi&r ten minutes, then adding one
nacupful of sugar for every three tea
cupfuls of pulp, and stewing one hour,
stirring constantly to keep from
scorching.
Poach Cpfce. One pound of flour, ten
ounces of butter as cold and hard as
possible, fve ounces of sugar, a tea
sroonful oi' cinnamon' and twp eggs;
Knead with the hands into a stiff
dough. Tloll out for bottom. layer a
good half-inch thick and a strip of
same thicimess for the rim. Peel, pit
a.: d halve your peaches and stick them,
sorle-tashion into the soft dough ot
bottom layer" ; sprinkle with granulated
s-'igar and bake in a moderate oven.
Bofore seivlng sprinkle with powdered
sugar dashed with cinnamon. This
cake 5s also very good when made with
apples in place of the peaches.
Hiis is pickling, preserving and cat
sup maMng time, and many recipes are
asked for. -Recipes have been pub
lished for many of these things, but
have not been kept. It would be a
good thing to keep in a scrap-book any
recipe that has been tried and idund
satisfactory,' and much time would be
saved hereby.
'"icumber Catsup, Use four dozen
fli'?vrnbers, a little larger than for ta
tl: use, fourteen good-sized onions, six
f-en peppers. Peel and grate the
p'1 cumbers and place in a colander to
drain for about two hours; chop onions
and peppers fine, add to the cucumbers
and, when all juice is drained off
add to the above six tcaspoonfuls of
ground black pepper, eight scant tea
spoonfuls of salt, and five pints of
strong vinegar. Mix all together thor
oughly and place in large-mouthed bot
tles or cans. If botties arc used, bo
sure the corks fit air tight, aud seal
the glass cans. This needs no cooKing.
Used as a relish.
Canning Uncooked Ripe Tomatoes.
Gather the fruit when perfectly ripe,
but solid, rejecting any imperfect ones,
or those being in the least decajed;
drop the fruit into hot water and peel,
removing all tho green part which is
at the stem. Pack as many of the
peeled tomatoes in a jar as you can
get in, and if too large to go in whole,
halve or quarter, but the whole ones
are nicer; after the jar is packed full,
pour over the packed fruit boiling
wator; pouring it in slowly so the
water will run into all tho crevices,
overflowing the jar. Wipe tho top of
the jar, put on new rubbers and screw
down the top, tight. As fast as tho
jars are filled and sealed, stand in a
tub which has been filled with water
at boiling temperature, having the
water deep enough to entirely cover
the jar. Cover the tub with a rug,
blanket or quilt to keep in tho heat,
and leave the jars in until tho water
is cold. Tighten the covers if they
have become loose. Label tho jars and
wrap in thick paper to exclude the
light. When ready to use, pour off the
water and cook as if fresh.
Salted-Down Tomatoes. Select nice,
sound, ripe tomatoes, being careful not
to bruise the tomato or molest the
stem burr, as much of the keeping qua!
ity depends on' this. Wash and dry
each one, and place them one by ono
in a stone jar of the required size,
packing closely. Make a brine of
strength to float a fresh egg. Cover
the tomatoes with a layer of grape
leaves, and weight them down with a
clean stone, or earthen cover, pouring
the brine over to cover. Tie over the
top of the jar a clean cloth, and over
this several layers of paper, and set
away in a cool place. When wanted
tor use. take out sufficient quantity
and wash the brine off of them, pour
boiling water over to cover them, and
let remain until cool, when the peel
will readily slip off. If not yet fresh
enough, cover again with boiling wa
ter, let cool and use as canned goods
in soup or stews.
To Seal Bottles or Large-Mouthed
Jars. Have ready on your table a
square each of clean writing paper
and new muslm for each jar or bottle
to be sealed, large enough to go over
the top and come down on the neck of
the bottle far enough to be tied with
a cord. Put the white of a fresh egg
on a plate without beating, and also
have plenty of wrapping cord ready.
When the bottle is filled with catsup
or pickle relish, take the piece of
paper and dip in the egg and place on
the top of the bottle; hold down snug
with one hand, and with the other
hand dip a piece of the muslin in the
egg and put over the paper. Press
down good and tight, and tie securely,
as tightly as the cord can bo drawn.
When all the bottles are sealed, melt a
piece of rosin" as large as an egg with
a tablespoonful of lard and cover the
top of the bottles with this hot mix
ture. Plum or Crabapple Catsup. Wash
tho fniit. and nut Into a CTanite or
'enameled kettle with a pint of water,
cook until soft, then press through
a colander; to five pounds of sifted
plums add three pounds of maple (or
common brown) sugar, one pint of
vinegar, one teaspoonful each of salt,
pepper, cinnamon and cloves, put all
together in the kettle and boil twenty
minutes, stirring constantly to prevent
burning. Have your bottles all scalded
and fill with catsup. Cork tightly, but,
it need not bo scaled air-tight. Set In
a cool dry, dark placo.
Green Pepper Pickles. Take green
peppers, cut in two cross-wise, and
take out tho seeds; put tho peppers
into a bowl of strong vinegar which
has been strongly salted. They will
bo ready for uso in twenty-four hours.
FloroJ Talks
Tills is tho month in which to got
and plant such things as callns, Srcc
slas, buttercup oxalls, and other bulbs
to have them in full flower at Christ
mas. Many persons delay putting until
thero is not sufficient time for devel
oping the flowers by mid-winter. If
you wish the best results from these
bulbs, get and pot them early.
Now is tho time, too, to make out
your list for hardy bulbs for the gar
don planting. Tho sooner tho order
goes to tho florist now. tho choicer
will be tho bulbs he can send von. and
If you wish the hardy bulbs for the
house, now is tho time to pot moat ot
mem.
Ono of the most hardv bulbs fnr out
doors is tho narcissus. Thoy need
coarse, rougn manure, hop 01 leaf
mould, with well-rotted leavo and
mulch, which will act as a non conduc
tor of heat, and prevent their drying
up. Tho bed for planting should be
slightly sloping, or have below it, at
quite a depth, a layer of stones, that
the soil may be well-drained; a place
where wator will stand In summer, or
ice accumulate in winter is sure death
to any bulb.
Probably the last of September or
tho first of October is the best time to
pot hyacinths for Christmas and New
Year s blooming. Later plantings may
be made for Easter flowers, but it is
best not to wait too long,uis the bulbs
lose vitality by being kept out of the
soil. Give them rich, turfy loam, with
sand directly under tho base for tho
young roots to form in; water well
and set away in tho dark for six weeks
or perhaps more. Keep tho sell in the
pots moist, but not wet. Except the
Chinese sacred lily, no bulb forces so
readily or gives such satisfactory re
sults as the Roman hyacinth. The
bulbs arc not expensive, and it pays
to get good ones.
Of the narcissus, Paper While, on
Slon and Double Roman are tho most
satisfactory for potting; Paper White
will grow In a glass dish with only
water and pebbles to hold it. in it
place. They are all beautiful. Do not
wait too lone: to send in vnur nninr
Nothing Is lovelier when thn spring
days dawn than the doLs of bir.nmfnr
flowers.
eulated to correct this an tho cooHug
sub-acid frultn, eaten plentifully.
Apples, raw, baked or stcwdd, will
generally agree with tho stomach,
while green apples stewed and swect
oncd are cooling, laxltlvo and pleasant
to tho taste. Apples, in almost any
form, nro good for constipation, for
liver troubles and for tho nerves.
Oranges, lemons, pomgranitcs, and like
fruits are usually acceptable to nil
stpmachs, while lemonade Is n stand
ard drink for fovcrs and fatigues, to
say nothing of rhoumatlsm. Toma
toes, classed with both fruit and vege
tables, act on tho liver and bowels,
tho Julco alono being used, rejecting
the skin. Small fruits may bo classed "
among tho best foods and medicines,
tho sugar In them being nutritious, tho
acid cooling and tho seeds laxative.
Tho grape Is well known for Us cura
tive properties, and should bo largely
used In Its season, which is a long one.
Tho watermelon Is said to bo an ex
cellent febrifuge, and Is of very great
value In kidney troublos, while, with
very few exceptions, It may he taken
In large quantities, In sickness or In
health with positive benefit.
Contributed Reolpo
To Can Green Corn. Boil on tho
cob until the milk ceases to flow when
the grain Is pricked; cut off the corn
and pack tightly in stone Jars in tho
following order: A layer of salt, half
an Inch deep, at the bottom; then ono
of corn two inches deep; another half
inch of salt, and so on, alternating
corn and salt in above proportions un
til the Jar Is nearly filled Let the top
most layer be of salt, double In thick
ness tho depth of tho others, and
pour over the top melted not hot
lard, or butter, paraffin. Cover closely
with heavy paper cut to fit the jar;
keep in a cool place. When wanted,
soak over night well before using. It
will taste fresh, and may be so freo
from salt as to need salting for the
table. (Copied from an old cook book,
and recommonded by Mrs. A. H. W.)
A Fruit Diet
Fashions in diet change as regularly
as in other things, and one never
knows, one day, what will be the fash
ion for the next. Not so very long
ago, wo were taught that the eating
of fruit before breakfast was highly
dangerous, and, to get, the best results,
it must be eaten late in the day. We
were also warned not to put off tho
eating to too late an hour, else there
would still be trouble. Then, too, wo
were warned against using certain
fruits at all, unless taken with other
foods. Tho "newest idea," now is,
that we should particularly partake of
fruit at the morning meal, and thttt it
is a commendable custom to let fruit
bo a part of every meal, or even be
tween meals.
There is no fruit more delicious and
digestable than the peach; nothing
more palatable and wholesome than a
good ripe peach not over-ripe, but
just ripe. The only trouble with this
is, that city people aro not so for
tunate as to get peaches of just the
fresh ripeness so desirable. In the
morning thero is an acrid state ofthe
secretions, and nothing is so well cal-
S5W
Mk9
W iftLffi
STOVE QFFER
Cftll Q OK furnish
rUil tyQtCQ hsndsome.
thla
full
trade Oak Nesting 9tove. ex
actly aa Illustrated hereon.
uwcreiiosai we leuowing
extremely LOW PRICES:
I O-lnch lire pot. weight of
store, 70 pounds, with wood
grate, 93. Z0; coal grate,
$9.30; both grate, 93.00.
I Z-lnch fire pot wclght.M
pound, with wood grate,
93.89; coal grate, 93.94;
both grata a, 94,20.
14-Inch fire pot, weight,
91 pound, with wood grate,
94.e;coaigraie,94.ro;
both g rat oa, $9.00.
I fl-lnch fire pa, weight,
ISO pounds, with wood
grato. 90.13; coal grate,
98.1 0;bihKTUi, $0,00.
1 0'lnch fire pet, weight.
1M pound, with wood
trrate. 97.18: coal
grate, 9T.Z4: both
grates, 9 7.8 9.
OUR OFFER.
Cut thla ad out stata
whether you wish 10,
IZ. 14. 10 or I flinch lire
pet whether yon wish tho store with wood grate, coal
Srate, or both grate, enclose our price and we will sead
o store to you by freight, guarantee It to reach too la
perfect condition, and with the understanding and
agreement that tou can take ft borac, giro It thirty
days' trial, and if you do not find It perfectly easts
factory and the equal ef stevee that aeM at devM
the price, you can return It to ua at our expense
and we will Immediately RETURN YOUR MOHCT.
These stevee mv the very highest grade new model
for 1905, made from extra beary polished sheet ateel
aad clearfrray pig Iron castings, beaottfully nickel trim
med, nickel rails, nickel drafts, medallions, border ran,
nra and ornamoatatlons, rich rococo design. BarMkar
eeat, ssft eesl er wsoo, efcoaks, steals, toes, eoytMae; tfca
will bare. Wonderful beaters j fire perfectly controlled,
Terr econosalcal In the consumption of f aeL The M, 14
ana it-Inch sizes aro Isrgs enough te heat a Md rsm
er fair sized house, upstairs and down, sadfsraeesimJ
home stove we recommend sizes 1 4. 19 and 19.
If you want a handsome, hie. new heater, don't wart
te write for the free catalogue, but cut this ad out and
send to us, state the else of store wanted (remember for
general home use we especially recommend ttie U, 10 or
18-lncb Ore pot afro), enclose our price; yon will get the
store la Just a few days under oar guarantee to
please yoa or retara your money. 'zvery store
Is covered by our written Mndtog guarantee;
cornea set up ready for fire, and we arJn f
furnish i yen wHh any repairs In tat years te mm.
rer etadr styles ef aeatln stevea. east Iron and steel
cask ateves and raage. write for our Free Store Cata
logue. Allstoresaremadelaour owa foundry at Uew
ark, Ohio, the largest store t oandry la the world, guar
anteed the highest grade stores made In America aee
ffcred at a bcut ene-featf the price charged byoifeer.
If row aoa't erdsr tide beater at tha special price named
don't fall to write for oar Free HtnbuWu, aaVirs.'
SEARS,flOEBUK t CO., CHICAGO, ILL
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