-ynr-jr)r. "aagWfJH1. W Vji?mmmr',
'
The Commoner.
VOLUME- 5, NUMBER 22
ffi
I
l.M
w
-.
A MEMORY OF JUNE
Somewhere, adown the stream
of
Time,
Amid the isles of June, I know,
A day is anchored, over which
The sweetest winds of memory
blow.
The earth was vestured as a bride,
In richest dyes and brightest bloom;
The pulsing breeze that hissed her
cheek
Was slumberous with its rich per
fume. White clouds sailed slowly o'er the
deep
Of heaven's blue, serenely still,
And not a sound of discord broke
The harmony of Nature's will.
Yet, faint and far, through leafy
aisles,
Was heard the wood-bird's mellow
lapping sound of woodland
stream,
Or rippling laugh of waterfall.
O,. friend, who stood with mo that
day,
Do you recall the matchless morn
When, from the Lethean tome, for us
One white, red-lettered page was
torn
Hands clasping hands, heart spoke to
heart,
In language all unknown 'til then,
And from their Undine sleep our souls
Awoke to dreams, bow mad! How
vain!
I know not what life holds for you
Our ways wore parted long ago;
And far, o'er pathless seas, our souls
Have drifted with the ebb and flow.
Yours may have reached some shel
tered bay
' And, anchored safe in sunny cove,
Have, long since ceased to think of
me
'Blest by some happy, heartsome
love.
While I, the sport of idle waves,
Toss still in Ocean's stormy strife;
Far, far from rest and peace; for me,
Love is the saddest thing in life.
Yet, anchored in those "isles of
bloom,"
That sweet June heyday lingers yet;
And time, nor change, nor lapsing
hours
Can ever cause its sun to set.
Helen Watts-McVey.
drops would not hurt, while the men
should dress in their own sensible
fashion. In fact, it would be an ex
cellent place to wear out one's old
clothes.
Having decided upon the camping
place, it could be reached by hiring a
wagon, it one liKeu 10 iravei uvei
land" which, by the way, is both
pleasant and healthful, if one will
adapt himself to conditions and make
the best of them.
The eatables could be packed in
boxes and tin cans, the major portion
of which could be thrown away when
done with them. Wooden plates,
steel knives and forks and iron spoons,
cups and saucers of granite ware, and
other substantial camp dishes should
take the place of china or glass dishes.
Cots or hammocks could bo taken
along to sleep in. Nothing is more
enjoyable than a meal cooked, over
the bed of coals in the woods or near
the water, and the cooking utensils
that come with the camp stove are
very handy affairs. If ono has never
tried "camping out," he has a very
pleasant experience yet to learn, and
I strongly advise its early "putting
into practice." The camping outfit
would serve for a number of such
trips, if taken care of, and would well
repay its first cost every time it was
used. s
v
l
Horn j Chat
Using Tomatoes .
We, are all glad Cor ought to be)
when tomato time' comes around. Al
though scientists tell us that it con
tains only about six per cent of nutri
ment, thero is no fruit or vegetable
more generally acceptable, or that can
be used -in more ways, every one of
which appeals agreeably to the palate.
The tomato may be eaten oither cook
ed or raw, and its effect on the stom
ach, liver and bowels is most salu
tary. It is a great pity that it should
so often be robbed of its good effects
by the addition of large quantities of
sugar and vinegar. If made into soup,
it may bo given to the sick in almost
any stage of disease, and it has a
soothing effect upon fever patients.
It is claimed that it will not endanger
the bowels in cases of typhoid fever,
and it is much more refreshing and
sustaining than many of the )eef
slops fed to the invalid. Sugar should
be used sparingly, and vinegar, if
used, very largely diluted, in order
that the medicinal qualities which the
tomato possesses should not be de
stroyed.
when hard, put on individual plates
and fill the center in quarters one
quarter to bo filled with chopped
white or hard-boiled egg, one-quarter
with grated yolk of egg, one-quarter
with chopped olives and one with may
onnaise dressing.
Crab Apple Jelly Cut the apples
into pieces without removing seeds
or cores, as they improve the flavor of
the jelly. Set a stone jar in a pot of
hot water; put the apples in the jar
without adding water to them (un
less they arq very dry, in which case
put one cup of water to every six
pounds of fruit). Let them boil eight
or nine hours; leave in the jar all
night, covered closely. Squeeze out
the juice next morning; allow a pound
of sugar to a pint of juicd, and put the
juice over the fire before adding the!
sugar; when boiling, put in the sugar
and let boil a few minutes two or
three; take from the fire and fill into
glasses which have bien dipped in
hot water. When the jelly is cold,
pour melted paraffin wax over it to
seal. '
Peach Jelly. Crack a few peach
pits and adds the kernels to the peel
ings of peaches about a gallon and
a half of them; add to this six very
tart apples and boil altogether for half
an hour; strain, take a pint of sugar
to a pint of juice, and boil very hard
for half an hour. It should "jell"
nicely. Do not try to make more than
a quart at a time, as the jelly will be
clearer and nicer it made in small
quantities. ' ,
successful work and the first of the
in preserving fruits is that everything
used must be as sweet and clean aI
hot water and sunshine can make it
The fruit must be "as good as thn
best," and the kettles of proper si?o
and make, with other things to cor
respond. Before commencing to can
the learner should read everything on
the subject she can find which hears
the ear-marks of common sense and
authority from experience. There are
many excellent items of information
floating about in the newspaper col
umns, but many of the "woman's col
umn" adyisers ae irresponsible
frauds, catching up anything in the
line for "fillers," without knowing
whether it is worth reading or not.
Not every "Home" editor has a fund
of experimental knowledge upon which
to draw, or by which to measure what
is meted out to the readers. There
are many excellent recipe books, got
ten up by women who know whereof
they speak; but books must be sup
plemented by common sense, and ex
perience alone can teach us some of
the most necessary details. Hence,
it is well to begin with small quanti
ties, and use not only the recipes, but
our best judgment, as well. Use
plenty of common sense, and have
your fruit just as fresh and well-conditioned
as possible, remembering
that you can get . out of the jar no
more or better than you put into it.
Now that the vacation season is at
hand, we are all turning longing eyes
to the country, but many families find
it impossible to leave the home and
business fo. a lengthened stay at the
popular resorts, while others, 'who
could well spare tho time, find tho
oxpenses of such a visit too great for
their means. So they stay at home,
year in and year out, and never rea
lize that they could both have "tho
time of their lives" in a very inexpen
sive way. A few days, or a few weeks,
at some pleasant country resort, near
some river, lake or mountain, or even
at the seashore could bo spent at lit
tle cost, if several friends, or even 0:10
or two lamines, wouiu -;vest in a
camping outfit and make up their
minds to fully enjoy their vacation,
no matter what the wind or the
weather. The question of clothes, too,
could be settled Inexpensively, as only
stout clothing that wouU; stand usage
should be worn. Short skirts for the
girls and women and st,out shoes, big
hats and sunbonnets that a few rain
Some Jelly Recipes
Save the skins of fruits for syrups,
rejecting all decayed spots. Skins of
peaches, pears, plums, and also pine
apples, if thoroughly scrubbed, make
delicious syrups for pan-cakes, and
can also be converted into nice jel
lies. Barely cover with water and
Canning Time,
Once again the work of "gathering
up the fragments," the leftovers from
the feast which Nature is spreading
before us, becomes the duty of the
hour. Every recurring season .brings
us in touch with the beginners the
primary class" in housewifely knowl
edge, and the question of how best
to save the surplus against a time of
need is ever in our ears. To the ex
perienced woman, the canning and
preserving instruction is a threadbare
story, but it is a very serious one to
the woman or girl who is "taking her
first lesson." So we will ask the old
er housewives to bear with repetitions
which seem so needful to their young
er sisters.
There is always a right way and
a wrong way the first leading to
gratifying success; the second to dis
appointment and discouragement. To
the inexperienced, the work may seem
hard and needlessly given to details,
but as skill and experience is ac
quired, like all other well-learned les
sons, it is easy enough; but there is
no excellence without labor, even
though that labor be a labor of love.
If the fruit jars have been well
washed, scalded and sunned when
emptied, the covers cared for and the
rubber rings put away safely, or if
cook until nearly done; strain and
add to tho juice measure for moas- the jars are new ones, just from the
ure of granulated sugar and boil down
until quite thick; put in bottles and
seal carefully with paraffin. The juices
of peach skins, if boiled down very
strong before adding the sugar will
make a soft jelly of very fine flavor.
In making any syrup or jelly the fruit
must not be cooked done; it should
bo barely soft, for if allowed to boil to
pieces, tho finished jelly will bo
clouded
Tomato Jelly. Stew, strain and sea-
spn the tomato to taste; soak as much
gelatin to tho quart as you would
for any jelly and add to tho strained
I tomato; put into ring moulds, and
"original package," little need be done
except to scald and sun them again,
and they are ready to fill. If, however,
tney nave been tossing about, half
cleaned or wholly dirty, the tops scat
tered and tho rings thrown about just
as they were removed, the work will
be harder. The jars must be clean,
and well sunned; the lids, or covers,
must be washed and scoured smooth,
the edges straightened and fitted to
the jar, and the rings must be clean,
soft and fitting tight to the neck of
the jar. In many instances, new
rings must ne oougnt. There are
certain conditions which attend all
Canning Berries
Allow three pints of fruit for the
filling of one quart jar. Look oer
the berries carefully, and if any im
perfect ones appear, do not hesitate
to throw them to one side. Into your
porcelain kettle put one cupful of
white sugar and just enough water
to start the berries cooking, and as
soon as the sugar is melted, add your
berries. -Cover, and watch carefully,
and as, soon as they reach the boiling
point remove the kettle from the fire,
filling the jar to within one-eighth of
an inch of the top, filling this space
with berries diped from the juice.
Wipe all juice from the top of the
can, adjust the rubber (it is well to
put the rubber on before filling) and
screw on the lid as tight as possible.
Invert the can and let remain thus
for a few minutes; examine, and if
anv should be found leaking around
the lid, take a small hammer or knife
handle and pound all around the edge
of the lid, especially pounding down
where the leak appears, taking pains
to have the striking done on the lid
and rubber alone. Repeat this, until
no leak appears, then1 let the jars
stand, inverted, until perfectly cold.
If the jar continues to leak, open,
empty the contents, reheat, and try
another lid; or it may be the rubber
that is at fault, but generally, the lid
Is ill-fitting. Wrap the cans in thicic
paper when -putting them away, as
the light affects the color of some
fruits, and spoils the flavor of others.
One df the very best helps in can
ning time is a steam cooker; or an
old-fashioned steamer is just as good.
The jars may be filled with the un
cooked fruit, the top put on loosely
and steamed until hot througn, lin
ing part of the jars with the contents
of others, as the berries settle down
when heated. The same care muse
be taken to have the fruit "boihn
hot" in the jar as when canning uy
cooking it in a kettle. It keeps its
"looks" much better when canned oy
steam, and does not so much lose us
shape. When cooked thus, no water
is added to the. fruit when the jar is
filled tho fruit, aided by the steam,
will make its own juice. The water
BETTER THAN SPANKING
Spanking does not euro children ' ?? JLid do
If lb did thoro would bo few children tint "M.
It. Thoro Is a constitutional causo or t"1.8. ?dl i,r
Summers, Box 118, Notro Dame, lnd " Bn"uonor.
homo treatment to any mother. Sho asks non fc
Write her today If your children trouble you u
way. Don't blatno tho child. Tho ohaucos an
can't holp It.
?t
Wuik.rfi6