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The Commoner.
in
VOLUME- 5, NUMBER 22
A MEMORY OF JUNE
adown the stream
of
Somewhere,
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 kissed hor
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, faini and far, through leafy
aisles,
Was hoard the wood-bird's mellow
lapping sound of woodland
stream,
Or rippling laugh of waterfall.
O, friend, who stood with me 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, how mad! How
vain!
I know not what life holds for you
Our ways were 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 Oceania 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 ou': one's old
clothes. .
Having decided upon the camping
place, it could bo reached by hiring a
wagon, if one liked to travel "over
land"- which, by the way, is notn
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 ever
the bod 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. N
when hard, put on individual plates
and fill the center in quarters one
quarter to be 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 Qut the apples
into pieces without removing seeds
or cores, as they improve the ilavor 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 are very dry in which case
put one cup of water to every six
pounds of fruit). Let them boil eight
or nine hours: leave m the 3ar all
successful work and the first of thwn
in preserving fruits is that everythine
used must be as sweet and clean as
hot water and sunshine can make it
The fruit must be "as good as the
best," and the kettles of proper size
and make, with other things to cor'
respond. Before commencing to can
the learner should read everything on
the subject she can find which bears
the ear-marks of common sense antl
authority from experience. There are
many excellent items of information
floating about in the newspaper col
umns, but many of the "woman's col
mn" advisers a.e irresponsible
frauds, catching up anything in the
line for "fillers," without knowing
whether it is worth redding 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-
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 either cook
ed or raw, and its effect on the stom-,
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.
night, covered closely. Squeeze out
the 1uice next morning; allow a pound
M?Xl&!2L',C St ties, and ?6 not only the recipes, but
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, b-sen 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 if made in small
quantities. "
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
limit Tilvorv roonrrinp1 spnRnn lirinfa
ach, liver and bowels is most salu- ug iu touch with the beginners the
tary. It is a great pity that it should nplmaPV ciass" ln h0iibewifeiv knowl-
so often be robbed of Its good effects
by the addition of large quantities of
sugar and vinegar. If made into soup,
it may be given to the sick in almost
any stage of disease, and it has a
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
soothing effect upon fever patients. story but ifc ig a very seHoug onQ to
r
HomJ Chat
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 Ijeef
slops fed to the invalid. Sugar should
be used sparingly, and vinegar, if
used, very largely diluted, in order
that the medicinal qualities which tho
tomato possesses should not be de
stroyed.
Now that tho vacation season is at
hand, we are all turning longing eyes
to tho country, hut 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 the
expenses 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 evon
at the seashore could be spent at lit
tle cost, if several friends, or even one
or two famillos, would .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 woultl stand usage
should be worn. Short skirts for the
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
cook until nearly done; strain and
add to the juice measure for meas
ure of granulated sugar and boil down
until quite thick; put In bottles and
seal carefully with paraffin. The juices
of poach 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 bo cooked done; it should
bo barely soft, for If allowed to boil to
pieces, the finished jelly will be
clouded.
Tomato Jolly. Stew, strain and sea
son the tomato to taste; soak as much
gelatin to tho quart as you would
girls and women and stout shoes, big for any jelly and add to the strained
nats ana suuuonneis mat a row rami tomato; put into ring moulds, and
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
the jars are new ones, just from the
"original package," little need be done
except to scald and sun them again,
and they are ready to fill. If, however,
they have been tossing about, half
cleaned or wholly dirty, the tops scat
tered and the 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 be bought. There are
certain conditions which attend all
Canning Berries
Allow three pints of fruit for the
filling of one quart jar. Look over
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 tho 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
any 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, then 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 tmcK
paper when -putting them away, as
the light affects the color of some
fruits, and spoils the flavor of others.
One of the very best helps in can
ning time is a steam cooker; or an
old-fashioned steamer is just as good.
rniin n'nfa mnv lin filled with the UI1-
cooked fruit, the top put on loosely
and steamed until hot through, im
ing part of the jars with the contents
of others, as the berries settle down
when heated. The same care must
be taken to have the fruit "boiltoS
hot" in the jar as when canning oy
cooking it in a kettle. It keeps s
"looks" much better when canned oy
steam, and does not so much lose u
shape. When cooked thus, no water
Js added to the fruit when the ai i
filled the fruit, aided by the steam,
will mnlro tfn mvn hliCG. The wBWi
BETTER THAN SPANKING
Spanking doos not ouro children of "" Jould do
If It did thoro would bo few children tl at wom&M
It. Thoro is a constitutional causo for tins . i hef
Bummers, Box 118, Notro Dumo, Ind., w "money.
homo troatrriont to any motuor. bid - inthls
Write hor today If your children troubj, you ft
way. jjoub ultimo wiu uuwu.
can't help It.
11 w -
1xq ouaucos
faito nat-MJiii,W.J.A?' i i)(lfiSv(