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The Commoner.
VOLUME 5, NUMBER 27
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"Under Flro"
$lio woman, pohihfl jthjo preserving pot
,,.,is surely dosorvirig . of fame;
Sfjo's not like the man bohind tho gun,
iftut sho'ij, "getting" there," just the
', v same, ,T
Tho horo is trying to maim or kill,
l' And. groat a his. sjiqy of nerve;
,JBut praise .should .gb; too; to the
woman po , . , ,
jd using, hor ukill, to, 'preserve. ( ;.'
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No, timo is sho wasting in drill or
; i march, " : ' ' J '
"" Hvhich, il(s the1 bravo sdldier for
"'''. :"strifo, J ' 1 1 .i
But imo gathers around hei whate'er
' sho'll1 attack,
And then gets' "to work with her
1 knife! : " '
'She pares 'and she cores, and she
. slices with care ' '
:'T,il fingers and muscles are sore;
Then, hither and thither ' in other
tasks, ' '
Sho skirmishes- dvethe floor.
She gallantly stands at tho firing line,
' Unmindful of heat and toil;
All flushed, in her- face and hor fine
eyes strained
By watching tho . things that must
boil. , . . . . .
She spices and sweetens and stirs' and
skims, i . .;
'Til woary from head to her feet;
But bravely "she stands tljl her work
is done, ,
With never a thought of retreat.
:. '..; -
She carefully gathers the harvest of
sweets'
Her deft hands have patiently made ;
'.The marmalades, pickles, and jellies,
preserves,
In jars, glasses, crocks are dis
played; She works not for plaudits, or chap
lets,' or praise;
Yet, while she no laurels may claim,
' The woman behind the preserving pot
Is, , surely deserving of fame.
Selected.
wants, and a time-consuming corjes-1
pondence follows; by tho time recipe
is designated and hunted up and trans
mitted to the housewifo, tho "season"
is about over, 'and tho reqipe is not
used; then, instoad of pasting it in
her scrapbook for tho noxt year 'it is
lost again, and tho housewife tdoes
.without. Don't you think it is safest
to follow the example of the ,wise
woman? Begin the scrap-book now.
ing, until as thick as tomato catsup;
thon bottle. and cork.
Plums
c
Canning Without Cooking. Take
onough largo yellow plums to fill a
quart can (I suppose other colors will
do,' but our correspondent says( yel
low.) Put them into a granite or
earthen pan and pour boiling water
Over them and lei stand three' min
utes, then drain; 'pour oyer 'them
more boiling water, which will qrack
the skins. Remove the sklnsj 'and
placo the plums carefully in 'a hot,
sterilized glass jar., Have ready a
thick syrup made by boiling two cup
fuls of granulated sugar ' thatt has
been moistened with water, arid
cooked to the brittle stage. Pour the
boiling ' syrup over the plums and
seal. The syrup will form like icicles',
but after a few days" will dissolve'.
As it is hard to tell just how much
it will take to fill a can, make enough
to fill two or three cans at once.
Plums put up in this way retain their
flavor much better' than when cooked
but everything must be "boiling hot,"
to insure success.
Stono fruits shduld have only water
enough added to prevent 'burning, as
they ferment very quickly unless- all
tho water is cooked out of them. For
peach jam or preserves, always add
one kernel (the inside meat of the pit,
or stone) to every half-a-dozen
peaches, While the peaches are boil
ing in water, and before the sugar is
added. Peel the peaches, the free
stones are the best for jam; cut up
fine and cook in just enough water to
prevent scorching. When they are
perfectly soft, .add the sugar, which
should have been measured before
the fruit was cooked, allowing pound
for pound if the peaches are not
sweet, and for sweet ones, three
fourth pound of sugar to the pound
of peaches. Cook the jam until done,
mashing the fruit well. Care must be
taken, constantly, stirring, not to'cook
it too long, as this hardens it; or
cooking it to little, as in this case it
is apt to spoil. Peach butter is made
in the same way, and tho slightest
scorch will spoil a kettleful.
Almost any fruit is good in mar
malade, but the quince, orange, grape
an;d' plum are perhaps the best. Im
perfect fruits that require much cut
ting may be utilized in this way.
rr.
Home Chat
We are so busy, at this season,
gathering up the fragments, or saving
the surplus for consumption during
tho barren days of winter, that we
hardly have time to talk of anything
except the pots and kettles. There
is not much poetry in it, but there is
1 considerable profit, if wo count the
fact as1 worth while, that we shall
';haveH pure foods and unadulterated
.'sweets, pickles 'and preserves, jams,
jellies, butters, and canned things
with the constituents or which we ..re
J 'perfectly familiar, and which Ave shall
riot fear' to set before our .hungry
household.
: So, the recipo books occupy the
place ,l0f honor, and even the papers
, and magazines lose their attractive
" ness. excent as we consult, the Wo-
man's departments, in the hope of
imging recipes which are the "sure
thing," The wise woman has made a
'scrap book of " all1 tho tried -recipes,
'andWhateVeV pleases her- 'is ready
' 'atr'Mier' hand for use. The unwise
woman' lias "let 'the paper get lost,"
(arid th0 "recipe' with it arid she writes
1 to' the wornari editor, asking her to'
y please send a recipe which she print-1
k $d sometime Jast Veaiy giving direc
tions lfcyfr to niifc i. v ftartnlti fimitR.
tc.'f'J'aria' the Wonian editor, having1
puwisucu many recipes' of the kind,
Is at a loss to know what hor reader" gently, stirring to keep from scorch
Wf A ' -..
Canning Cooked Plums. FJ11 the
jars with ripe, perfect plums and
press down; put on the tops lightly.
Set the jars on a piece of board or a
rack in the wash boiler, add enough
water so It will not. boll dry for three
quarters of an hour, which will be
long enough to cook the plums. When
done, drain off the pure, clear juice
from the jars and set aside for jelly;
fill the jars within an Inch of tops
with plums from one of the hot jars
and fill with hot. syrup and seal.
Plums are rich enough without the
juice, and you will .find both the plums'
and the jelly delicious. ' j
Spiced Plums. Relish for game;,
poultry and mutton.) Wash, . drain,
pick over, and weigh the plums, prick
the skins slightly, then paclo them'
down in earthen jars with one-hajf
their weight of sugar. Strew through,
the fruit while packing whole cloves.!
whole alspice, slightly-bruised ginger.
irfl eflnlr rtlrromrn rr Innt-n Tt..L iL'
i'""u P"""4 ujuuuuiuu, iw lUDW, JTUL lp.
also a lew whole black peppercorns,
and to each jar allot a single pod' of
the small rod peppeiv Tjike half a
pint, of cider vinegar for each pound
of fruit, add to, it as much sugar as
the fruit was packed in; bring to 'a
boll, skim well, and pojir, boiling hot,
over the plums. Let stand twenty
four hours, then drain off the syrup,
boil up, skim, and return, boiling hot,
to thq fruit. Do. this three times.'
then put the -fruit ,and, syrup together,
in the kettle, let ; b.oil fiye minuses,
sldmmiug well, fill 'jars.. and', cover
closely. ..;..,. '.. .' j '
'"Plum 'Catsup. Wash -arid drain 'foitr
quarts of plums; 'cover -with a quaft
of watej' and cottk slowly until teride)r,:
men press inrougu a -sieve, tubbing
through as v -much of : the nuln and
skin as you can; return to tho'kettlor
, ,m 1 ,1.1 . 1.1. . ' It '
uuu mi uw-jluui iu ijuuuu Ot SUgar, tWO
A Strengthening Bath
Just' try tliis some morning when
you feel 'particularly "good-for-nothing."
"It is wonderful what toning up
qualities lie in' the "at home" salt
bath. The pores must bo unclogged by
a good scrubbing and scouring in a
plain water bath of about 95 degrees.
Then, while still in the water, have
some one (if, you cannot do it for
yourself), take handfuls of coarse,
moist salt and scrub 'your body and
lhnhs "thoroughly with it, washing it
uu. wuu uiemi uuoi waier. men wnen
drying, off, take a soft coarse towel
(Turkish 'toweling preferred,) and
give' yourself a quick and thorough
rubbing down, not missing any part
of the body 'or limbs, and I will war
rant you will feel bucli' better than
When you began 'to bathe. For one
.whose system is exhausted, it is well
to have an attendant to do the "stren
uous" part of the bath, jthe bather
helping as able, but for" the friction
after coming out of the water, it is as
well to let a skilled attendant do that
The massage movements are easily
wurufiu, anu any one may give the
bath and the after friction, with the
new ol me patient.
Many learned people object to so
much "tubbing" as others recommend,
While others, just as High in authority,
claim that not enough is done. 'Be
tween these conflicting authorities,
one must choose for himself, and
whatever conduces to comfort should.
uC .uuuaiuerea. much water-drinking
has v become the fashion, arid let us
hope it is not a "fad," to be discarded
whh the hour. A healthy skin is a
clean skin, and dirt Will scarcely ad
here to It; but there are few healthy
skins, and qoriseqiiently, until we.
know, and practice" "the knowledge,
haw to get and keen health, wn win
IfcftYfc.'tfi nub"Vg&:a!Hy.
level teasnoonfiils of ftiritinmn o fciV
teaspoonful of alsPIbol and n'.-.-
jspoonjfui of ground 'cloves;, simmer1
Query Box
Si : L.- Wash the chamios skin in
clear tepid water, hang up, and when
nearly dry Tub until . soft and pliable.
Elma. Meringue is pronounced as
though spelled merang, with accent
on second syllable. c
Chesley.Black lace should bo
washed in milk, and when nearly drv
pull into shape. '
J. M. One of the cheapest disiu.
fectants is copperas. Dissolve one
pound in four quarts of water and
pour down tho drain pipes once a
week.
,Mrs. H. Elderly ladies wear all the
prevailing dark colors, and many
light ones. Purples, browns, all (he
grays, black and white, deep red and
navy blues, according to becoming
ness. Elderly ladies always look
well in white.
Housewife. Rub the spots on tho
leather of your dining room chairs
with a little, sweet oil; if this docs
"not change the color, add a very little
ammonia. Rub the snots well, and
then all the leather, that it may be all
of one color.
Cassie. Whole wheat bread may
be made just the same as you raako
white flour bread, only using wholo
wheat flour. Whole wheat flour is
not graham flour; it is ground liner.
Janet M. For the bottles, use new
corks; put them in the oven or boil
them a few minutes. to sterilize them;
sterilize the bottles by filling with
boiling hot water, fill, and put tho
hot corks at once in them, press
ing down, and dip the cork and neck
of the bottle at once in hot sealing
wax.
' T. D". For the white silk handker
chief, wash in soap suds, using a pure
white soap, without rubbing the soap
on the silk; rinse well twice; the sec
ond time -in Water haying a very slight
tinge of bluing f dry quickly, and hav
ing an- old muslin, .cloth between tho
silk and the iron, iron with a moder-
ately.hot iron. . ..i:..
B. P. To keep weevil out of drid
beans and peas, this is recommended:
Fill a large pan .nearly full of tho
peas or-beans; pour one. tablespoonful
.of melted, lard over them, and stir
thoroughly with, the hands, until every
bean or pea is oiled;, this will take
but -a little time; continue the pro
cess until the entire crop is oiled.
Jasmin. For the traveling case for
toilet necessities, line, the pocket for
the sponge or wash rag with a piece
of India rubber cloth. If the case1 is
linen, or any material; that requires
laundering, it may be washed in mod
erately hot water without injury, and
care must be taken- not to press the
outside pocket with an iron hot
enough to melt . the rubber.
1 Mrs. J. B Salicylic aqid is claimed
by competent authority .to be injurious
to, health, and is .unnecessary if tho
housewife is careful and cleanly about
her -canning. (2), Generally the reason
that catsup spoils afler sufficient boil
ingvmay be found In the quality ol
the fruit or vegetable used, or in un
clean or poorly corked bottles.
Tess, It is allowable to eat ami
toga chips with your fingers if you so
desire. French fried,, potatoes should
bo eaten with a fork. (2) Remove the
fruit pits from the mouth carefully
with, the snoon. and, place on the side
of tho Plate. (3) When corn is seryeu
on the cob, you may eat. it nom
cob, or cut it off, as you please.
, Worried Mother. For the clngtfjrs,
bathe the little fellows every morning
with, water in which a few drops o
a change of clothing. Or rub wiw
them all over with' strong soap suds,
vtnalnf itrrliflv- In" nlfi.tr water Wll"1
khe'y come indoors, and 'giving them
a, chance of clothing; Or rub wttn
camphorated oil in the day time au
wash at night with tar soap. L1(lulu
. -v :
i BETTER THAN '.SPANKING
8pahklnRdooffn6tcumMllilrcn of boil wo!y
If It did thpro would bo. few. caldron Hint wonww
It, 1'horo Is tt constltutlorialkcftuso for this. W
Snintnors, Box 118, Notro Darao, lnd will 80;J "
hoipo troMmont to any moHmr, Shn asks no
Wrltb Her today If yotif cUlldrbn troublo you ini"'
way. Don't blame tho child," Tho chances are
can't bolp It. -
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